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.
Base
Vegetables
Protein
Herbs and Spices
Toppings
Method
Preparation
- 1
Cook the Quinoa
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- 2
Prep the Vegetables
While the quinoa cooks, dice the bell pepper, zucchini, and red onion. Halve the cherry tomatoes and rinse the chickpeas.
Cooking
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the diced bell pepper, zucchini, and red onion, and cook for 5-7 minutes until softened.
- 4
Add Spinach and Chickpeas
Stir in the fresh spinach and chickpeas, cooking until the spinach has wilted, about 2-3 minutes.
- 5
Serving
- 6
Plate the Dish
Transfer the quinoa and vegetable mixture to serving bowls. Top with crumbled feta cheese and fresh basil.
- 7
Enjoy!
Serve warm and enjoy your Local Rotator dish!
