Description
This one-pan chickpea quinoa dinner is full of vibrant Greek flavor. Packed with protein, fiber, fresh tomatoes, and briny olives, topped with crumbled feta for a creamy finish. Made in one pan, on the stovetop, with just 15 minutes of hands-on time. Perfect for weeknights!
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 6 garlic cloves, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander
- pinch of red pepper flakes (or to taste)
- 1 cup quinoa (uncooked), rinsed
- 2 x 14-ounce cans of chickpeas, drained (3 cups)
- 2 cups veggie broth (or chicken broth)
- 1/2 teaspoon salt (more to taste, depending on broth and chickpeas)
- 1 cup fresh cherry tomatoes, more for garnish, cut into bite-sized pieces
- 1/2 cup kalamata olives, or castelvetrano olives (a mixture is nice!), cut in half or rounds
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
Serve over fresh spinach or arugula with fresh herbs, lemon wedges, a drizzle of olive oil ( or tzatziki) and Aleppo chili flakes
Instructions
- Sauté aromatics and spices: in a skillet with a lid or a braiser, over medium heat, add olive oil, onion, stir for 3 minutes, add garlic, cumin, coriander, and red pepper flakes- if using. Cook for 1 minute.
- Simmer: Add in quinoa, broth, salt, chickpeas, tomatoes, and olives. Bring to a boil, then turn down, cover with a tight-fitting lid (or use foil with a lid over top), and simmer for 25-30 minutes, or until all liquid is absorbed and quinoa is plump. Remove from heat.
- Finishing touches: Add parsley and half of the feta, stirring in and fluffing up the quinoa. Adjust salt and pepper to taste. Top with remaining feta and fresh herbs. Spoon over fresh baby spinach or arugula. Serve with lemon wedges and a drizzle of good olive oil.
Notes
Storage: Store leftovers in a sealed container in the fridge up to 4 days.
For extra saucy flavor, serve with tahini sauce, green tahini sauce, or tzatziki.
You could also add a warm flatbread, like pita or naan, or a protein like grilled chicken, grilled scallops, or falafel. A cucumber tomato salad or shaved fennel salad makes a tasty pairing, or a side of veggies, like baked zucchini.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 484
- Sugar: 3.7 g
- Sodium: 1201.8 mg
- Fat: 16.6 g
- Saturated Fat: 4.3 g
- Carbohydrates: 66.3 g
- Fiber: 14.6 g
- Protein: 20.9 g
- Cholesterol: 16.7 mg
