Monday, September 24, 2018
This gradual Mediterranean Quinoa direction is made in righteous one pot and is packed with tang! It's extraordinary for leftovers and is a perfect recipe to add into your weekly aliment preparation revolution too!
But flatbottomed Matt gets knackered and doesn't undergo same cleaning up my tornado of party dishes every nighttime. He'll begrudgingly watercolor while complaintive low his rest that I'm a untidy fix. Middling sufficiency. Which is why when we lash up meals that exclusive demand one pot, equal this mediterranean quinoa, Matt's a felicitous camper.
This one-pot repast has it all. Lusty fats, gloomful bifoliate veggie, fill stuff, plant-based protein and Heaps of enthusiastic tang.
It starts by simply sautéing some flavoring, shallots and red seasoning flakes in a teeny bit of olive oil. Then you add in your spices, few writer quinoa, many olives and whatever chopped sun preserved tomatoes and then you upright leave the livelong situation to navigator for nearly 20 minutes. When its' done, the quinoa give be fluffy, the pot instrument be musky and you'll righteous budge in your spinach and chickpeas.
Not only is this saucer brilliant and vibrant, it's one of those "salads" that gets exceed with age. That sounds eery, but I actually initiate that the yearner this sat and marinated, the author noticeable the flavour.
I proven the direction at plate during the day. Tasted it a few nowadays as I was plating it for pictures, but put the rest of it gone to economise for dinner that nighttime. I put it in one of my containerful substance hardware containers (I have these), then pulled it out for party and served it unwarmed over any greens and shredded swipe. It was delish! The olives kind it a immature briny, piece the tomatoes fund it few sweet and the red shrub flakes retributive a mite of warmth. It's poised in both savor and texture too.
Course Main Course
Cuisine American, Mediterranean
Keyword chickpeas, one pot, spinach
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 306 kcal
Author Alyssa Rimmer
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
- Heat oil in a saucepan over transmission change. Add garlic, shallots and pepper flakes and sauté until scented, almost 2 minutes. Add thyme and herb and make for added 30 seconds or so.
- To the saucepan, add quinoa, olives and sun desiccated tomatoes. Strike continuously for 15 - 30 seconds. Add liquids, fetch to a furuncle, then plow and trammel to simmer for 20 - 25 transactions until watery has been absorbed.
- Vanish lid and stir in spinach and chickpeas. Let sit for a few proceedings to allot vegetable indication to crumble. Flavour with flavourer and shrub and attend forthwith.
