Quinoa with Chickpeas and Spinach
Bright, nourishing, and packed with flavor, this Quinoa with Chickpeas and Spinach recipe is a wholesome one-pan meal that’s as easy to prepare as it is satisfying. Featuring fluffy quinoa cooked in vegetable broth for added richness, tender chickpeas infused with cumin and garlic, and vibrant fresh spinach wilted to perfection, this dish captures the essence of healthy comfort food. A handful of juicy cherry tomatoes and a splash of zesty lemon juice bring a refreshing burst of acidity, while optional parsley adds a fresh finish. Perfect for busy weeknights, this vegetarian recipe is ready in under 35 minutes, making it a nutritious choice for meal prep or a quick dinner. Keywords: quinoa recipe, chickpea spinach dish, healthy vegetarian meal, quick dinner idea.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 can (15 oz) Cooked chickpeas
- 5 cups Fresh spinach
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness. Drain well.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cooked chickpeas, ground cumin, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the chickpeas are warmed through and coated with the spices.
Add the fresh spinach to the skillet, one handful at a time, and stir until wilted. This should take about 2-3 minutes.
Stir in the halved cherry tomatoes and cook for another minute until slightly softened.
Remove the skillet from heat and mix in the cooked quinoa and lemon juice. Combine everything well.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 32.1 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
