One-Pot Mediterranean Quinoa with Spinach & Chickpeas #vegan #chickpea

One-Pot Mediterranean Quinoa with Spinach & Chickpeas #vegan #chickpea

There's nothing more terrible than plunking down in the wake of a monotonous day to a magnificent dinner you simply cooked, just to understand that your work isn't done at this point. DISHES. This one-pot dinner has everything. Sound fats, dim verdant greens, filling fiber, plant-based protein and TONS of incredible flavor.

It begins by basically sautéing some garlic, shallots and red pepper pieces in a small piece of olive oil. At that point you include your flavors, some white quinoa, a few olives and some hacked sun dried tomatoes and afterward you simply leave the entire thing to cook for around 20 minutes. At the point when its set, the quinoa will be feathery, the pot will be fragrant and you'll simply mix in your spinach and chickpeas.

Not exclusively is this dish vivid and lively, it's one of those "plates of mixed greens" that improves with age. That sounds abnormal, however I really found that the more drawn out this sat and marinated, the more articulated the flavor.

Also try our recipe Mediterranean Three Bean Salad

One-Pot Mediterranean Quinoa with Spinach & Chickpeas #vegan #chickpea


This easy Mediterranean Quinoa recipe is made in just one pot and is packed with flavor! It's great for leftovers and is a perfect recipe to add into your weekly meal prep rotation too!

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 medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
  2. To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
  3. Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.


Read more our recipe : Shrimp Skewers with Garlic-Lime Marinade

For more detail : https://bit.ly/2F8mmKv

Post a comment

0 Comments