Lunch - Gold Recipe
Make Lunch - Gold Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Toppings
Method
Cooking Quinoa
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
- 3
Simmer Quinoa
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Sautéing Vegetables
- 4
Sauté Bell Pepper
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced bell pepper and sauté for about 3-4 minutes until softened.
- 5
Add Chickpeas and Spinach
Stir in the drained chickpeas and fresh spinach. Cook for an additional 3-5 minutes until spinach is wilted.
- 6
Combining Ingredients
- 7
- 8
Taste and Adjust Seasoning
Taste the dish and adjust seasoning with additional salt or lemon juice if desired.
Serving
- 9
Plate the Dish
Serve the quinoa and vegetable mixture in bowls. Top with sliced avocado, crumbled feta cheese, and chopped parsley.
