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Ingredients
Scale
- 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
Instructions
- In a skillet with a lid or a braiser, over medium heat, add olive oil and diced onion. Stir for 3 minutes before adding chopped garlic, cumin, coriander, and red pepper flakes. Cook for 1 minute.
- Stir in rinsed quinoa, broth, salt, chickpeas, cherry tomatoes, and olives. Bring to a boil, then reduce heat, cover, and let simmer for 25-30 minutes until the liquid is absorbed and quinoa is plump. Remove from heat.
- Incorporate chopped parsley and half of the crumbled feta, fluffing the quinoa. Adjust salt and pepper as needed. Top with remaining feta, fresh herbs, and extra tomatoes if desired. Serve with fresh baby spinach or arugula, along with lemon wedges and a drizzle of olive oil.
Notes
For added flavor, use homemade veggie or chicken broth.
To make it vegetarian, ensure the broth is vegetable-based.
Feel free to customize the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 15mg