Easiest Vegan One Pot Quinoa

• Vegan
• Gluten free

• Produce

  • 3 cups Baby spinach, loosely packed
  • 1 14 oz can Chickpeas
  • 1 tsp Chilli flakes, red
  • 1 cup Cilantro/coriander
  • 2 Garlic cloves
  • 1 tbsp Herbs, dried mixed
  • 1 Red bell pepper
  • 1/2 cup Sun dried tomatoes
  • 1 Sweet potato, small
  • 1 White onion

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 cup Green olives

• Pasta & Grains

  • 1 cup Quinoa, white

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on crazyvegankitchen.com

Description

Ingredients

• 1 tablespoon Olive Oil
• 2 Garlic Cloves, minced
• 1 White Onion, Diced
• 1 small Sweet Potato, diced
• 1 Red Bell Pepper, diced
• 1 teaspoon Red Chilli Flakes
• 1 tablespoon Dried Mixed Herbs
• 1 14 oz can Chickpeas, drained (420 gram can)
• 1 cup sliced Green Olives
• 1/2 cup chopped Sun Dried Tomatoes
• 1 cup uncooked White Quinoa
• 2 cups Vegetable Broth
• 1 teaspoon Sugar
• 3 cups loosely packed Baby Spinach
• 1 cup chopped Cilantro/Coriander
• Salt and Pepper, to taste

Directions

• Heat Olive Oil in a saucepan over medium heat. Add Garlic, White Onion, Sweet Potato, Red Bell Pepper, Red Chilli Flakes and Dried Herbs. Sauté until fragrant and vegetables have softened, about 5 minutes.
• To the saucepan, add Olives, Sun Dried Tomatoes and drained Chickpeas. Stir to combine.
• Add uncooked White Quinoa to the pot and stir to combine. Pour in Vegetable broth and sugar and stir for 10 seconds. Bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
• Once cooked, leave covered for another 10 minutes. After 10 minutes, remove lid and stir in Baby Spinach and Coriander. Let sit for a few minutes to allow Spinach time to wilt.
• Season with Salt and Pepper as necessary and serve warm.