Quinoa with Spinach and Chickpeas Recipe
Quinoa with Spinach and Chickpeas is a vegetarian recipe made with quinoa cooked in vegetable broth, chickpeas, sautéed onion and garlic, wilted spinach, lemon juice, and parsley. The dish is served warm and works as a main or side, with leftovers holding well for meal prep.
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Servings: 4
Calories: 390kcal
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.
Nutrition
Calories: 390kcal | Carbohydrates: 62g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 662mg | Potassium: 849mg | Fiber: 13g | Sugar: 7g | Vitamin A: 4509IU | Vitamin C: 21mg | Calcium: 132mg | Iron: 7mg
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