One-Pot Mediterranean Quinoa with Spinach + Chickpeas

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!

Course Main Course

Cuisine American, Mediterranean

Keyword chickpeas, one pot, spinach

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings Servings

Calories 306kcal

Author Alyssa Rimmer

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

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.
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.
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.

Video

Nutrition