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quinoa with chickpeas and tomatoes on a white plate with a spoon

Quinoa with Spinach, Tomatoes and Chickpeas

This healthy quinoa with spinach, tomatoes and chickpeas is an easy one-pot, plant-forward meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2
Calories 521 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 28 oz can of diced tomatoes, or 2-2.5 cups fresh tomatoes
  • 1/2 tsp dried oregano
  • 1/2 cup quinoa
  • 1 can chickpeas (2 cups)
  • 2 cups fresh spinach (2 big handfuls)
  • Nutritional yeast or Parmesan cheese to serve (optional)
  • salt
  • pepper

Instructions
 

  • Heat a skillet over medium heat. Add olive oil, onion, and garlic and cook for about 5 minutes or until the onion is softened.
  • Add the tomatoes, oregano and salt. Bring to a boil. Reduce heat to medium and cook for about 5 minutes until the sauce starts to thicken.
  • Add the quinoa, chickpeas and spinach. Cover and simmer on low-medium until the quinoa is cooked and most of the liquid from the tomatoes is absorbed. Season with more salt and pepper to taste if needed.
  • If the quinoa looks dry, add a bit of water but there should be enough tomato liquid to simmer the quinoa in.
  • Serve hot, topped with some grated Parmesan cheese or nutritional yeast for a vegan option.

Notes

Calories provided are an estimate only. This recipe also contains 16g fibre per serving and 24g protein.
Keyword one-pot meal, quinoa with tomatoes, vegan dinner, weeknight meals