In a medium-sized pot, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Chop the Vegetables

While the quinoa is cooking, dice the bell pepper and zucchini, and halve the cherry tomatoes. Set aside.

Rinse the Chickpeas

Drain and rinse 1 cup of canned chickpeas under cold water to remove excess sodium.

Cooking

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the diced bell pepper and zucchini, cooking for about 5 minutes until they start to soften.

Add Tomatoes and Spinach

Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 3-4 minutes until the spinach wilts.

Mix in Chickpeas and Spices

Add the rinsed chickpeas, cumin, paprika, salt, and black pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally to combine the flavors.

Combine with Quinoa

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Toss everything together until well combined.

Serving

Plate the Dish

Spoon the mixture onto serving plates. Top with sliced avocado and drizzle with lemon juice. Garnish with chopped fresh parsley.

Enjoy!

Serve warm and enjoy your Meatless Wonder dish!