I love how the color of red quinoa pops in this bowl, but white or tri-color quinoa tastes just as good. You can also substitute any leftover cooked grain you have on hand, like bulgur, farro, or wheat berries.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 Tbs. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. ground coriander
- 1 15 oz. can no-salt-added diced tomatoes
- 5 oz. baby spinach
- 1 15 oz. can no-salt-added chickpeas, drained
- 3/4 tsp. + 1/4 tsp. kosher salt
- freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt (any % fat)
- 1/4 cup cilantro, minced
- 5 mint leaves, minced
- 3 cups cooked quinoa
Instructions
- In a large pan over medium heat, heat the oil until shimmering. Sauté the garlic for 1 minute. Stir in the paprika, oregano, and coriander and sauté for 30 seconds.
- Add the tomatoes and simmer until thickened, 5–7 minutes.
- Stir in the spinach and chickpeas. Season with 3/4 tsp. salt and black pepper.
- Make the yogurt sauce: In a medium bowl, whisk together the yogurt, cilantro, mint, and remaining 1/4 tsp. salt.
- Divide the quinoa into 4 bowls. Top with the chickpeas and a dollop of the yogurt sauce.
Nutrition Information
Per serving (2 cups):
- Calories: 390
- Total fat: 11 g
- Sat fat: 1.5 g
- Carbs: 55 g
- Fiber: 11 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 16 g
- Sodium: 580 mg
