One-Pot Mediterranean Quinoa with Spinach + Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 (15 oz can Chickpeas
  • 1 tsp Chili flakes
  • 1/2 tsp Dill, dried
  • 2 Garlic cloves, minced (about 1 tablespoon
  • 1 Shallot, minced (about 2 tablespoons, small
  • 1 cup Spinach
  • 1/2 cup Sun dried tomatoes
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 cup Green olives

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on simplyquinoa.com

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 small shallot, minced (about 2 tablespoons)
• 1 teaspoon chili flakes
• ½ teaspoon dried thyme
• ½ teaspoon dried dill
• 1 cup uncooked quinoa
• 1 cup sliced green olives
• ½ 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

Directions

• 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.