Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.