Curried Quinoa & Avocado Naan Flatbreads

Okay! These are my new go-to snack/app when I have people over for lunch/dinner and want to throw something impressive (but actually very easy) together. They’re pretty, colorful, and obviously most importantly, taste awesome. You can add as much or as little curry and cayenne as you’d like, depending on how spicy you like it.

Curried Quinoa & Avocado Naan Flatbreads

2 cups cooked quinoa
1 can (14.5oz) chickpeas
1/2 cup peas
2 cups spinach
3 tablespoons yellow curry powder
1/2 tablespoon cayenne or chili powder
2 teaspoons turmeric
2 tablespoons minced garlic
1/8 cup of your favorite curry sauce, OR another tablespoon curry powder + 1/2 cup coconut milk
1 avocado, sliced
1/2 cup cashews, slightly crumbled
4 naan flatbreads – I used Stonefire mini naans!
Fresh cracked black pepper & himalayan sea salt, yo

Preheat the oven to 350°.

While the quinoa is freshly cooked and still a bit warm, stir in the peas, chickpeas, spinach, curry powder, cayenne, turmeric, and garlic. (You want to get that spinach in there while the quinoa is still warm so it wilts the leaves.) Mix in your curry sauce or the additional curry powder + coconut milk. I used Trader Joe’s red curry sauce but you can really use whatever you think is best. Give your quinoa mixture a taste and add more curry or cayenne if you’d like.

Spread a healthy scoop of the curry quinoa on a naan, and place on your slightly greased baking sheet – I like to use Trader Joe’s coconut oil spray in cases like this. Bake for about 10 minutes or until the naan is slightly crispy on the bottom/outside… but not burnt!

Remove from the oven, place on your serving platter, and top each flatbread with 3-4 slices of avocado and a healthy handful of crushed cashews. Sprinkle black pepper and sea salt on top of the avocado, allow the flatbreads to cool for a few minutes, and serve! If you’re providing these as little appetizers, feel free to cut into halves or thirds.