Spinach and chickpeas quinoa

Autumn calls for hearty meals, and since I have such a sweet tooth, and I exaggerate it eating way too many cookies, cakes, chocolate or whatever sweet thing that crosses my way, I have to be careful with my savoury dishes.

When thinking about healthy savoury dishes quinoa comes to help. I’ve already shared with you two of my favourite quinoa recipes “Quinoa with zucchini and shrimps” and “Quinoa with baked vegetables”, both amazing summer dishes, light and fresh, while now I’m sharing an autumn/winter edition “Quinoa with spinach, chickpeas and sun-dried tomatoes”.



Quinoa with spinach, chickpeas and sun-dried tomatoes has an amazing combination of colours, flavours and textures. It is perfect as a side dish, but may count also as a whole meal if you have a full portion.

You may play with your favourite herbs to spice it up, or add some freshly squeezed lemon juice to add a little tartness. This dish is full of plant-based proteins and is also vegan, for all those conscious eaters that read my blog <3.

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Spinach and chickpeas quinoa

Prep 5 mins

Cook 25 mins

Total 30 mins

Author Ejona

Yield 3-4 servings

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cooked chickpeas (you may use canned or cook them from scratch)
• A handful of baby spinach
• 1 bunch of parsley
• 1/3 cup pumpkin seeds
• 10-12 sun-dried tomatoes chopped
• Salt
• Pepper
• 2 tbsp olive oil

Optional: the zest and juice of half medium lemon

Instructions

1. Rinse the quinoa under running water 2-3 times, then put it in a medium pan with 2 cups of water and a pinch of salt and cook over medium heat, for around 20 minutes, or until it has absorbed all the water.
2. While the quinoa is cooking clean and chop the spinach and parsley and set aside.
3. Chop the sun-dried tomatoes and add them to the spinach.
4. If you’re using canned chickpeas, discard the soaking liquid and add them to the chopped spinach.
5. Once the quinoa is ready, add it to the spinach, tomatoes and chickpea mixture.
6. Season with salt and pepper and add pumpkin seeds and olive oil.
7. If you are using the lemon, squeeze half a lemon and add also its zest with you want it to be more lemony.
8. Enjoy immediately or pour it into an airtight container to bring it to work.

Notes

1 cup = 240 ml