One Pot Mediterranean Quinoa
Servings: 4
Ingredients
- 1 cup quinoa uncooked, rinsed if desired
- 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!