Quinoa Recipe
Learn how to prepare this quinoa recipe; quick, delicious and healthy. Made using simple ingredients, it forms the base of any good healthy lunch or dinner!
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 white onion diced
- 1 small sweet potato diced
- 1 red bell pepper diced
- 1 teaspoon red chilli flakes
- 1 tablespoon dried mixed herbs
- 1 can chickpeas drained (14 oz or 420 gm)
- 1 cup green olives sliced
- 1/2 cup sun dried tomatoes chopped
- 1 cup white quinoa uncooked
- 2 cups vegetable broth
- 1 teaspoon sugar
- 3 cups baby spinach loosely packed
- 1 cup cilantro chopped
- 1 teaspoon salt to taste
Instructions
- Heat olive oil in a saucepan over medium heat. Add garlic, white onion, sweet potato, red bell pepper, red chilli flakes and dried herbs. Sauté until fragrant and vegetables have softened, about 5 minutes.
- To the saucepan, add olives, sun dried tomatoes and drained chickpeas. Stir to combine.
- Add uncooked white quinoa to the pot and stir to combine. Pour in vegetable broth and sugar and stir well. Bring to a boil, then cover and reduce to a simmer for 20 - 25 minutes or until liquid has been absorbed.
- Once cooked, leave covered for another 10 minutes. After 10 minutes, remove lid and stir in baby spinach and coriander. Let sit for a few minutes to allow spinach time to wilt.
- Season with salt and pepper as necessary and serve warm.
Notes
TO STORE: You can place any leftovers in an airtight container to store in the refrigerator for 4-5 days.
TO FREEZE: In a freezer-safe container, quinoa can be frozen for up to 6 months.
TO REHEAT: You can reheat quinoa in a microwave or pan until warm enough to serve.
Nutrition
Serving: 1servingCalories: 227kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1096mgPotassium: 739mgFiber: 6gSugar: 8gVitamin A: 5745IUVitamin C: 36mgCalcium: 80mgIron: 4mg
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