Mediterranean Quinoa Skillet
Mediterranean quinoa skillet with chickpeas, tomatoes and spinach is a quick and easy one-pan vegetarian dinner recipe that’s healthy and filling.
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz.) can fire-roasted diced tomatoes (undrained)
- 1 (14.5 oz.) can chickpeas, rinsed and drained
- 1 cup quinoa, uncooked
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 cups fresh baby spinach
For serving:
- ⅓ cup chopped Kalamata olives
- ⅓ cup crumbled feta cheese
- ¼ cup fresh basil or parsley (optional)
- Squeeze of fresh lemon juice (optional)
Instructions
- Heat a large skillet over medium heat. Add onion and bell pepper and sauté 5-7 minutes, until soft. Add garlic, salt and pepper and sauté another 30 seconds.
- Add diced tomatoes, chickpeas, quinoa, vegetable broth, oregano, cumin and red pepper flakes, if using. Bring to a simmer.
- Cover and cook on medium-low, maintaining a gentle simmer, for 18-20 minutes, until quinoa is tender and cooked.
- Stir in spinach until wilted, 2-3 minutes.
- Serve with olives, feta cheese and fresh herbs sprinkled on top.
Notes
Quinoa: The quinoa gets added to the skillet uncooked. It will cook in the liquid and absorb the flavors of the other ingredients.
Tomatoes: Fire-roasted diced tomatoes add some extra oomph to the recipe, but you can use regular diced tomatoes if that’s what you have on hand.
Beans: Chickpeas are my go-to for this recipe. However, you could substitute cannellini beans if you prefer.
Broth: Vegetable broth will keep this as a vegetarian recipe, but chicken broth is fine to use if that’s not a concern.
Looking for some extra protein? Feel free to add some cooked tofu for a vegetarian option, or some cooked chicken or seafood if desired.
Leftovers: Leftovers of this dish will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stove. It helps to add some additional salt and pepper or a squeeze of fresh lemon juice to brighten up the flavors again after reheating.
Video
Nutrition
Serving: 1serving | Calories: 442kcal | Carbohydrates: 67g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 898mg | Fiber: 14g | Sugar: 12g
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