Lemony Quinoa with Spinach and Chickpeas

Name: Lemony Quinoa with Spinach and Chickpeas
Ingredients: 2 tablespoons minced fresh Italian parsley; 2 tablespoons freshly squeezed lemon juice; 9 ounces baby spinach, coarsely chopped; Salt and freshly ground black pepper; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 small red onion, finely chopped; 3 garlic cloves, minced; 1 cup uncooked quinoa, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 3 scallions, minced; ½ teaspoon fresh or dried oregano; ½ teaspoon fresh or dried oregano; 1¾ cups vegetable broth; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Quick and easy to make yet loaded with flavor and nutrition, this tasty combo of quinoa, chickpeas, and spinach is ideal for a busy weeknight dinner.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small red onion

Dinner
Stew
Gluten-free
Vegan

Method

Heat the oil or water in a large skillet or saucepan over medium heat. Add the onion and sauté for 4 minutes to soften. Stir in the garlic and sauté for 1 minute longer, then add the quinoa, chickpeas, scallions, oregano, broth, and salt and pepper to taste. Cover and cook until the quinoa is just tender, about 15 minutes.
Stir in the spinach to wilt, then add