One-Pot Wonder: Emerald Quinoa & Chickpea Paradise

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Cook the Quinoa:

Stir in the cumin, paprika, turmeric, salt, and pepper. Add the quinoa to the pot and stir to coat the grains in the spices. Cook for 1-2 minutes to allow the quinoa to lightly toast.

Add Liquids and Chickpeas:

Pour in the vegetable broth (or water), then add the chickpeas. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 minutes, or until the quinoa is cooked and all the liquid is absorbed.

Finish with Greens and Flavors:

Once the quinoa is done, remove the pot from the heat. Stir in the chopped spinach, cilantro, and lemon juice. Let the dish sit, covered, for 5 minutes to allow the spinach to wilt and the flavors to meld.

Serve:

For extra creaminess, drizzle tahini over the top before serving. Serve hot as a main dish or as a side to complement your favorite protein!

Serving and Storage Tips:

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