Quinoa With Chickpeas and Spinach
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- mediterranean
Protein-rich quinoa pilaf infused with bright citrus juice and zest, combined with sauteed spinach, chickpeas, and caramelized onions. Warm spices, toasted nuts, and fresh orange wedges add texture and complexity to this vegetarian grain bowl.
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Method
13 steps- 1
Rinse quinoa and drain in fine-mesh sieve.
- 2
Combine water and orange juice to equal 1 3/4 cups and bring to boil in 2-quart saucepan.
- 3
Add sea salt, orange zest, and rinsed quinoa. Return to boil.
- 4
Reduce heat, cover, and simmer until all liquid is absorbed.
- 5
Remove from heat and let sit covered for 10 minutes to fluff.
- 6
While quinoa cooks, heat oil in large skillet with tight-fitting lid.
- 7
Add green onion and saute over medium-high heat until softened and browned.
- 8
Add minced garlic and saute until golden.
- 9
Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat until spinach wilts.
- 10
Drain any excess water. Season to taste with sea salt.
- 11
Fold vegetables into hot cooked quinoa.
- 12
Stir in cinnamon.
- 13
Garnish with toasted pine nuts and orange wedges.
Tips
Toast pine nuts in dry skillet over medium heat for 2-3 minutes before serving for enhanced flavor.
Fresh orange juice yields best results; bottled may alter flavor profile.
Squeeze orange wedges over finished bowl just before eating for bright citrus finish.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently with splash of water or orange juice.
Prepare quinoa and vegetable mixture separately up to 1 day ahead. Combine just before serving to preserve texture.
Serve warm or at room temperature. Drizzle with extra olive oil and squeeze of fresh orange juice.
Common Mistakes
Do not skip rinsing quinoa to avoid bitter taste and excess starch.
Do not overcook spinach to avoid mushy texture and gray appearance.
Do not skip resting period after cooking quinoa to avoid dry, compact grain.