Description
Cook a complete, healthy meal of chickpeas and quinoa in a single pot for easy cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the rinsed quinoa, drained chickpeas, vegetable broth, oregano, salt, and pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender.
- Remove the pot from the heat. Stir in the fresh spinach until it wilts.
- Stir in the lemon juice and crumbled feta, if using.
- Serve immediately as a complete meal in one pot.
Notes
- Rinsing the quinoa removes saponins, which can cause a bitter taste.
- For a vegan option, skip the feta cheese or substitute with nutritional yeast for a cheesy flavor.
- This recipe works well with canned diced tomatoes added in step 3 for extra moisture and flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 14
- Protein: 20
- Cholesterol: 5