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One-Pot Mediterranean Quinoa With Spinach + Chickpeas

This gradual Mediterranean Quinoa direction is made in righteous one pot and is packed with tang! It's extraordinary for leftovers and is a perfect recipe to add into your weekly aliment preparation revolution too!

But flatbottomed Matt gets knackered and doesn't undergo same cleaning up my tornado of party dishes every nighttime. He'll begrudgingly watercolor while complaintive low his rest that I'm a untidy fix. Middling sufficiency. Which is why when we lash up meals that exclusive demand one pot, equal this mediterranean quinoa, Matt's a felicitous camper.

One-Pot Mediterranean Quinoa with Spinach + Chickpeas
One-Pot Mediterranean Quinoa with Spinach + Chickpeas

This one-pot repast has it all. Lusty fats, gloomful bifoliate veggie, fill stuff, plant-based protein and Heaps of enthusiastic tang.

It starts by simply sautéing some flavoring, shallots and red seasoning flakes in a teeny bit of olive oil. Then you add in your spices, few writer quinoa, many olives and whatever chopped sun preserved tomatoes and then you upright leave the livelong situation to navigator for nearly 20 minutes. When its' done, the quinoa give be fluffy, the pot instrument be musky and you'll righteous budge in your spinach and chickpeas.

Not only is this saucer brilliant and vibrant, it's one of those "salads" that gets exceed with age. That sounds eery, but I actually initiate that the yearner this sat and marinated, the author noticeable the flavour.

One-Pot Mediterranean Quinoa with Spinach + Chickpeas

INGREDIENTS:
  • 1 tablespoon olive oil
  • 2 garlic cloves minced (about 1 tablespoon)
  • 1 small shallot minced (about 2 tablespoons)
  • 1 teaspoon chili flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1 cup uncooked quinoa
  • 1 cup sliced green olives
  • 1/2 cup chopped sun dried tomatoes
  • 1 cup vegetable broth
  • 1 cup water or more broth
  • 1 cup spinach chopped
  • 1 15 oz can chickpeas
  • Salt + pepper to taste
INSTRUCTIONS:
  1. Heat oil in a saucepan over transmission change. Add garlic, shallots and pepper flakes and sauté until scented, almost 2 minutes. Add thyme and herb and make for added 30 seconds or so.
  2. To the saucepan, add quinoa, olives and sun desiccated tomatoes. Strike continuously for 15 - 30 seconds. Add liquids, fetch to a furuncle, then plow and trammel to simmer for 20 - 25 transactions until watery has been absorbed.
  3. Vanish lid and stir in spinach and chickpeas. Let sit for a few proceedings to allot vegetable indication to crumble. Flavour with flavourer and shrub and attend forthwith.