Mediterranean Quinoa Skillet

Ingredients

• 2 teaspoons olive oil
• ½ onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 14.5 oz can fire-roasted diced tomatoes
• 14.5 oz can chickpeas, rinsed and drained
• 1 cup quinoa, uncooked
• 1 cup low-sodium vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 cups fresh baby spinach

For serving

• ⅓ cup chopped Kalamata olives
• ⅓ cup crumbled feta cheese
• ¼ cup fresh basil or parsley (optional)
• Squeeze of fresh lemon juice (optional)

Directions

1. Add oil to large skillet and heat over medium heat
2. Add onion and bell pepper and sauté for 5-7 minutes or until soft
3. Add garlic, salt, and pepper and sauté for another 30 seconds
4. Add diced tomatoes, chickpeas, quinoa, vegetable broth, oregano, cumin, and red pepper flakes and bring to a simmer
5. Cover and cook on medium-low heat at a low simmer for 18-20 minutes or until quinoa is tender
6. Stir in spinach and let wilt for 2-3 minutes
7. Serve with olives, feta cheese, and fresh herbs

Footnotes

Source: Family Food on the Table