Leanne Wei

Chickpea & Quinoa Congee

Growing up in a Chinese family, rice congees have always been my thing. My mom would always cook a big pot and it's always a family favourite in the cold winter months when all you want to do is eat warm food, cuddle and stay inside. As part of this New York winter, I've definitely been cooking more and eating out less. After all, what can beat the confort and convenience of your own home? As part of my journey of healthy eating this year, I have been loving quinoa so much that turned my normal fluffy quinoa seeds into a wonderful quinoa congee. Don't worry, it doesn't taste as weird as it sounds.

Here's what you need:


  • Quinoa
  • Dried chickpeas
  • Water


  • Olive oil
  • Onion
  • Garlic
  • Carrots
  • Corn
  • Cherry pepper
  • Scallions
  • Goji berries
  • Flax seeds
  • Kale


I started off by soaking the chickpeas and quinoa in clean water and let it sit overnight. Soaking your quinoa germinates the seeds and releases the natural enzymes and gases which increases their nutritional value. Next, I rinse the chickpeas and quinoa in clean water and cook them in the rice cooker. Add a little more water than you would normally use to cook quinoa. I kind of did it by eye but I would say about 1-2 cup more. This will ensure that you create that thick and creamy texture.

For the toppings, sautee some chopped onions and garlic in olive oil and then add in the carrots, corn, scallions, cherry peppers and goji berries.  This is just what I had in my fridge, but you can literally use anything you like! Once the congee is finished cooking, dish up, line the rim of the bowl with some kale, add the toppings, sprinkle some flaxseeds and you're done. Serve and enjoy! :)