Mushroom Quinoa with Chickpeas, Spinach and Tomatoes
Mushroom Quinoa with Chickpeas, Spinach and Tomatoes
Easy, healthy, and delicious one pot entree or side dish
Equipment
- 1 Dutch oven or pot
Ingredients
- 1 tsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb. mushrooms (button or baby bella) sliced
- 1 cup quinoa rinsed
- 1 1/2 cups water
- 2 cups chickpeas (garbanzo beans) drained and rinsed
- 2 cups grape tomatoes (or 1 15 oz. can diced tomatoes in juice) halved
- 2 cups spinach (or one large handful)
- 1 tsp All Purpose Seasoning or Italian Seasoning
- Salt and pepper to taste
Instructions
- Heat oil on medium heat.
- Add onions. Sautee for three minutes. Add garlic and sautee for two minutes.
- Add mushrooms and stir in thoroughly.
- Let cook down for about 10 minutes.
- When there is a lot of liquid released from the mushrooms, add seasonings.
- Add quinoa and stir in to absorb mushroom liquid.
- Add water. Bring to a soft boil for 5 minutes and turn heat to simmer.
- Simmer until quinoa is cooked.
- Add tomatoes and chickpeas and heat through for five minutes.
- Add spinach and stir in to cook down. Cover pot for another five minutes.
- Add salt and pepper if needed to taste.
Notes
This is so delicious. Serve as a main dish with a side salad or as a side dish. Delicious hot or cold the next day.
As with all the recipes, season to taste and enjoy!
