Description
This recipe makes for a great protein-packed vegan/vegetarian entrée or everyday side dish. Consider even trying it for breakfast. Top it with a fried egg! And, freshest is always best, but this dish also reheats well for easy leftover eats.
Ingredients
Scale
- 1 cup cooked quinoa (cooked according to package directions – I used water, but broth would be more flavorful)
- 1 1/2 tablespoon olive oil
- 1 15 ounce can chickpeas, rinsed and drained
- 1 red bell pepper, chopped small
- 1 bunch fresh spinach (or sub baby spinach, about 4–6 loose cups – it wilts down!)
- juice of 2 lemons
- 1/2 teaspoon lemon zest
- 1/2 teaspoon garlic salt
- 1/4 teaspoon, plus more to taste
- salt, to taste
Instructions
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Add chickpeas and spread to an even layer. Cook for 3-4 minutes, until lightly browned. Stir and repeat. Move to a bowl.
- If needed, add a little extra olive oil (about 1/2 tablespoon). Add the bell peppers and cook for about 2 minutes, until just softening.
- Add spinach and 1 tablespoon water and cover with a lid to steam for 1 minute. Remove lid, stir and cook till wilted, about 2-3 minutes.
- Add quinoa, chickpeas, lemon juice, lemon zest, garlic salt, and pepper. Stir to combine. Taste test and season with additional garlic salt, salt, and/or pepper, as desired. Serve and enjoy!
Notes
Serving size will depend on whether you serve this as an entrée or side dish.
