One-Pot Mediterranean Quinoa with Spinach + Chickpeas

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves minced (about 1 tablespoon)
• 1 small shallot minced (about 2 tablespoons)
• 1 teaspoon chili flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1 cup uncooked quinoa
• 1 cup sliced green olives
• 1/2 cup chopped sun dried tomatoes
• 1 cup vegetable broth
• 1 cup water or more broth
• 1 cup spinach chopped
• 1 15 oz can chickpeas
• Salt + pepper to taste

Instructions

1. Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
2. To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
3. Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.