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One-Pot Tangy Mediterranean Quinoa with Spinach and Garbanzo Beans

This effortless one-pot delight infuses Mediterranean flavors with quinoa, spinach, garbanzo beans, and tangy green olives. Aromatic herbs and sun-dried tomatoes boost its appeal, making it perfect for weekly meal prep or irresistible leftovers.
2
30 min
TOTAL TIME
374
CALORIES
$1.30
PER SERVING
One-Pot Tangy Mediterranean Quinoa with Spinach and Garbanzo Beans
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Ingredients
13 INGREDIENTS
5 SERVINGS
Olive Oil
1 tbsp olive oil
Canned Garbanzo Beans
15 oz canned garbanzo beans
drained and rinsed
Minced Shallot
2 tbsp minced shallot
Chili Flakes
1 tsp chili flakes
Dried Thyme
1/2 tsp dried thyme
Dried Oregano
1/2 tsp dried oregano
Quinoa
1 cup quinoa
uncooked
Sun Dried Tomatoes
1/2 cup sun dried tomatoes
chopped
Spinach
2 cups spinach
chopped
Vegetable Broth
2 cups vegetable broth
Minced Garlic
1 tbsp minced garlic
Sliced Green Olives
1 cup sliced green olives
Salt & Pepper
salt & pepper
to taste
Directions
8 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Heat olive oil in a saucepan over medium heat.
2
Add minced garlic, minced shallot, and chili flakes, then sauté until fragrant, about 2 minutes.
3
Stir in dried thyme and dried oregano, and cook for another 30 seconds.
4
Add uncooked quinoa, sliced green olives, and chopped sun-dried tomatoes to the saucepan, stirring continuously for 15-30 seconds.
5
Pour in vegetable broth, bring to a boil, then cover and reduce to a simmer for 20-25 minutes until the liquid has been absorbed.
6
Uncover and stir in chopped spinach and drained and rinsed garbanzo beans.
7
Let the mixture sit for a few minutes to allow the spinach to wilt.
8
Season with salt and pepper to taste, and serve immediately.
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Health Info
Macros
85g
CARBS
15g
FAT
24g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE