Add the quinoa to a pan with 1 cup of water and place it on a stove with the flame/heat set to high. Then bring it to a boil, lower the heat, place a lid on it, and let it simmer for 15 minutes.

Peel and dice the onion, ginger, and garlic and add it to a pan with the EVOO. Saute for 10 minutes, stirring the onion, ginger, and garlic often so they do not burn.

Rinse and chop up the celery and carrots and add them to the pan with the onions, ginger, garlic.

Also, add in the frozen peas.

Open the can of chickpeas, drain it and rinse the chickpeas in a colander. Add the rinsed chickpeas to the pan.

Also add in the coriander, smoked paprika, and turmeric and saute for about 3 minutes.

If using the red chili pepper, dice it, carefully removing as many of the seeds as you would like. Also, cut the tomatoes into bite-sized pieces.

Add in the black olives, pistachios, cooked quinoa, cut tomatoes as well as the red chili pepper, and saute for about 2 more minutes.

Remove from the heat and season with salt and pepper to taste.

Garnish with chopped parsley and enjoy!