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One-Pot Mediterranean Quinoa with Spinach + Chickpeas

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This easy Mediterranean Quinoa recipe is made in just one pot and is packed with flavor! It's great for leftovers and is a perfect recipe to add into your weekly meal prep rotation too!


This one-pot meal has it all. Healthy fats, dark leafy greens, filling fiber, plant-based protein and TONS of great flavor.

It starts by simply sautéing some garlic, shallots and red pepper flakes in a teeny bit of olive oil. Then you add in your spices, some white quinoa, some olives and some chopped sun dried tomatoes and then you just leave the whole thing to cook for about 20 minutes. When its' done, the quinoa will be fluffy, the pot will be fragrant and you'll just stir in your spinach and chickpeas.

Not only is this dish colorful and vibrant, it's one of those “salads” that gets better with age. That sounds strange, but I actually found that the longer this sat and marinated, the more pronounced the flavor.

One-Pot Mediterranean Quinoa with Spinach + Chickpeas
This easy Mediterranean Quinoa recipe is made in just one pot and is packed with flavor! It's great for leftovers and is a perfect recipe to add into your weekly meal prep rotation too!


Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves minced (about 1 tablespoon)
  • 1 small shallot minced (about 2 tablespoons)
  • 1 teaspoon chili flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1 cup uncooked quinoa
  • 1 cup sliced green olives
  • 1/2 cup chopped sun dried tomatoes
  • 1 cup vegetable broth
  • 1 cup water or more broth
  • 1 cup spinach chopped
  • 1 15 oz can chickpeas
  • Salt + pepper to taste
Instructions
  1. Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
  2. To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
  3. Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

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