Quinoa with Spinach and Chickpeas is a warm Mediterranean-inspired skillet dish made with simple ingredients and fresh flavor, ready in about 30 minutes. Serve with Cauliflower Piccata or Baked Falafel.
I like this recipe because it works as both a main dish and a side, and it’s easy to prep ahead. It holds up well after cooking, making it useful when you’re planning meals for the week or cooking earlier in the day and serving later.
My favorite way to serve this as a main is to add Crispy Baked Tofu, folded in just before serving.
Ingredients for Quinoa with Spinach and Chickpeas
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Olive Oil – For sauteeing the onion.
- Red Onion – Milder and slightly sweeter than yellow or white onion.
- Fresh Garlic – Finely minced.
- Uncooked Quinoa – I use tri-color quinoa to add visual interest, but standard white quinoa works just as well and cooks the same way.
- Chickpeas (Garbanzo Beans)
- Scallions (Green Onions)
- Dried Oregano – For a touch of earthiness.
- Kosher Salt and Black Pepper – Simple seasonings to keep everything balanced.
- Vegetable Broth – Cooking the quinoa in broth instead of water adds flavor right from the start.
- Baby Spinach Leaves – It will feel like a lot of spinach, but the leaves will wilt quickly into the warm quinoa. If using full-size spinach, give it a rough chop first.
- Lemon Juice – Brightens the dish and pulls everything together just before serving.
- Italian Parsley – The final touch of freshness and color sprinkled on just before serving.
Can another green be used instead of spinach?
Yes. Kale or Swiss chard both work well.
How to Make Quinoa with Spinach and Chickpeas
STEP ONE: Sauté the Onion.
Set a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the red onion and cook for about 2 minutes, stirring frequently, until softened.
STEP TWO: Add the Garlic.
Add the garlic and cook for 30 seconds, just until fragrant.
STEP THREE: Build the Base.
Stir in the quinoa, chickpeas, scallions, oregano, kosher salt, and black pepper. Pour in the vegetable broth and stir gently to combine.
STEP FOUR: Simmer.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the quinoa is just tender and the liquid is absorbed.
STEP FIVE: Add the Spinach.
Stir in the spinach and cook just until wilted. It will look like a lot at first, but it softens quickly.
STEP SIX: Finish and Serve.
Stir in the lemon juice, adjust seasoning to taste, sprinkle with parsley, and serve warm.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop with a small splash of broth or water, stirring occasionally, or warm in the microwave until heated through.
More Quinoa Recipes
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Quinoa with Spinach and Chickpeas Recipe
Ingredients
- 1 tablespoon olive oil
- 1/4 cup red onion finely chopped
- 1 tablespoon garlic minced
- 1 cup uncooked quinoa rinsed and drained
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 cup scallions chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 6 ounces baby spinach leaves by weight
- 2 tablespoons lemon juice
- 2 tablespoons Italian parsley chopped
Instructions
- Set a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the red onion and cook for about 2 minutes, stirring frequently, until softened.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the quinoa, chickpeas, scallions, oregano, kosher salt, and black pepper. Pour in the vegetable broth and stir gently to combine.
- Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the quinoa is just tender and the liquid is absorbed.
- Stir in the spinach and cook just until wilted. It will look like a lot at first, but it softens quickly.
- Stir in the lemon juice, adjust seasoning to taste, sprinkle with parsley, and serve warm.
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