Quinoa and Chickpea Vegetable Skillet
A quick and easy quinoa dish loaded with chickpeas and mixed vegetables, perfect for a healthy dinner.
Ingredients
Grain Base
- 2 cups quinoa Rinsed before cooking
- 4 cups vegetable broth Or water
Main Ingredients
- 1 can chickpeas, drained and rinsed 15 oz can
- 2 cups mixed vegetables Bell pepper, zucchini, carrots, chopped
Flavoring
- 2 tablespoons olive oil For sautéing
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt
- to taste black pepper
- fresh herbs for garnish Parsley, cilantro, or basil
Instructions
Preparation
- Rinse the quinoa under cold water and drain.
- Chop mixed vegetables into bite-sized pieces.
Cooking
- In a large pot, bring vegetable broth to a gentle boil. Stir in quinoa, reduce heat to low, cover and let simmer for 15 minutes.
- While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute.
- Add mixed vegetables to skillet; cook for 5-7 minutes until tender.
- Season with cumin, paprika, salt, and black pepper; cook for an additional 2 minutes.
- Combine cooked quinoa with vegetables.
- Gently fold in drained chickpeas and heat through for about 3 minutes.
- Garnish with fresh herbs and serve warm.
Notes
Best served warm as a main dish. Pair with a green salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to four days.