Tidepoints+ Recipe

Cooking Instructions

1. 1

   Prepare Quinoa

   Rinse the quinoa under cold water in a fine mesh strainer. This removes any bitterness.

2. 2

   Cook Quinoa

   In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the broth is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

3. 3

   Sauté Vegetables

   While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and garlic, and sauté for about 2-3 minutes until the onion is translucent.

4. 4

   Add Bell Pepper and Chickpeas

   Stir in the diced bell pepper and canned chickpeas (drained and rinsed). Season with cumin, paprika, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until the bell pepper is tender.

5. 5

   Incorporate Spinach

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

6. 6

   Combine and Serve

   Fluff the cooked quinoa with a fork and then add it to the skillet with the sautéed vegetables. Drizzle with lemon juice and sprinkle with chopped parsley. Mix well to combine. Serve warm.