Vibrant Mediterranean Chickpea and Quinoa One-Pan Dinner

Ingredients

• 1 cup quinoa rinsed
• 2 tablespoons olive oil
• 1 medium red onion sliced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can chickpeas drained and rinsed
• 1 cup cherry tomatoes halved
• 1/2 cup kalamata olives pitted and halved
• 2 cups spinach fresh
• 1 lemon juice and zest
• 1/4 cup feta cheese crumbled
• 1/4 cup fresh parsley chopped

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté until translucent, about 5 minutes.
2. 2 Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. 3 Add the rinsed quinoa to the skillet, stirring to coat it with the spices and oil.
4. 4 Pour in 2 cups of water and bring to a boil. Reduce the heat to low, cover the skillet, and let simmer for 15 minutes.
5. 5 Add the drained chickpeas and halved cherry tomatoes to the skillet. Stir gently and cover again, cooking for another 5 minutes.
6. 6 Once the quinoa is cooked through, stir in the olives, spinach, lemon juice, and zest. Cook until the spinach wilts, about 2 minutes.
7. 7 Remove from heat and sprinkle with crumbled feta cheese and chopped parsley before serving.