Quinoa with Chickpeas & Spinach

Quinoa with Chickpeas & Spinach
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serve: 6
1 cup quinoa, uncooked
14.5 oz can chickpeas, drained and rinsed
1 cup spinach, chopped
2 cups vegetable stock
½ cup sun-dried tomatoes, chopped
¾ cup olives, sliced
¼ tsp dried dill
¼ tsp dried thyme
½ tsp chili flakes
2 tbsp shallot, minced
1 tbsp garlic, minced
1 tbsp olive oil
Heat olive oil in a saucepan over medium heat.
Add shallot, garlic, and chili flakes and cook for 2 minutes.
Add dill and thyme and cook for 30 seconds.
Add quinoa, sun-dried tomatoes, and olives and stir for 30 seconds.
Add stock and stir well. Bring to boil.
Cover and turn heat to low and simmer for 20-25 minutes or until liquid is
Remove lid. Add chickpeas and spinach and stir until spinach is wilted.
Season with pepper and salt.
Serve and enjoy.
Nutritional Value (Amount per Serving):
Calories 235
Fat 7 g
Carbohydrates 36.9 g
Protein 8 g
Sugar 0.8 g
Cholesterol 0 mg

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