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, fresh herbs and a few more fresh chopped tomatoes if desired. 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: 416
- Sugar: 6.8 g
- Sodium: 227.6 mg
- Fat: 13.3 g
- Saturated Fat: 4.1 g
- Carbohydrates: 57.5 g
- Fiber: 10.4 g
- Protein: 19.4 g
- Cholesterol: 16.7 mg
