Step 1

Over medium-high heat, add the quinoa, water, tomato paste, canned fire roasted tomatoes, chickpeas, garlic, dried red chili flakes, ground black pepper, salt, and butter to a large sauce pan.  Stir to combine.  Bring to a boil.

Step 2

Stir and place a lid on the pan.  Reduce heat to a simmer.  Simmer for 15 minutes.

Step 3

Turn off the heat.  Stir in the parsley and let sit uncovered for 5 minutes.  Serve and enjoy!