2 cups water (you can swap in some veggie stock or chicken stock)
1 Tablespoon unrefined olive oil
2 garlic cloves, minced
1 cup jarred roasted tomatoes in oil (I love Divina) or chopped fresh tomatoes or ½ cup sundried tomatoes, chopped
¼ cup chopped onion or 1 large shallot, chopped
⅓ cup chopped sweet bell pepper or fire-roasted red pepper
1 cup cooked chickpeas or another cooked bean of choice, such as pinto, white, or black beans
½ cup green olives, pitted and chopped or ¼ cup capers
1 teaspoon sea salt
Freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon crushed red pepper or more if you like spicy
¼ teaspoon dried oregano
Handful of fresh spinach, chopped
Optional: fresh herbs for garnish, such as basil, chives, dill, mint, or parsley
Instructions
In a medium-size pot, add in all of the ingredients, except for the spinach and stir to combine. Bring to a boil over medium heat, cover, reduce heat to low, and simmer for 20 minutes or until all of the water has absorbed. Drag a spoon across the bottom of the pot to check.
Stir in spinach until wilted. Taste for seasoning. Garnish with herbs before serving. Serve hot, warm, room temp or cold. Will stay good in the fridge for up to 5 days.
Notes
Other serving suggestions: I have added hot sauce, tuna, and even a hard boiled egg. This was the perfect travel lunch recently to take on a flight!
Recipe by Pamela Salzman at https://pamelasalzman.com/one-pot-mediterranean-quinoa-recipe/