This is a variation to a recipe I found at Simply Quinoa. I love using quinoa for a plant-powered protein, and this one-pot meals has the added benefits of healthy fats, tons of fiber and layers of flavor. It’s been a crowd-pleaser this summer; I hope you enjoy it, too!
INGREDIENTS
- 2 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 medium shallot, minced
- 1 tsp chili flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1.5 cup tri-color quinoa
- 2 cups vegetable broth
- 1 cup Greek olives, pitted & sliced
- 1/2 cup fresh feta cheese, crumbled
- 1/2 cup steamed asparagus, cut into 1″ segments
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup spinach, chopped
- 1 15 oz can organic chickpeas
- 1/4 cup fresh parsley
- Salt to taste
INSTRUCTIONS
- Heat a tablespoon of olive oil in a pot over medium heat, then add the quinoa. Let the quinoa toast until the it browns slightly (usually 2-3 minutes).
- Remove from pot and set aside.
- Add remaining oil to pot and heat on medium. Then add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes.
- Stir in thyme and oregano.
- Return quinoa to pot along with the olives, sun-dried tomatoes and asparagus. Stir continuously for ~30 seconds.
- Add vegetable broth and bring to a boil. Then cover and reduce to simmer for 20 – 25 minutes or until liquid has been absorbed.
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Stir in spinach, chickpeas and feta. Remove from heat (spinach will continue to wilt but not disintegrate from over cooking).
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Salt to taste then top with fresh parsley & enjoy!
