Est. Eatery Recipe
Make Est. Eatery Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Proteins
Dressing
Method
Preparing the Base
- 1
Rinse Quinoa
Rinse the quinoa under cold water in a fine mesh strainer to remove its bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- 3
Fluff Quinoa
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Preparing the Vegetables
- 4
Chop Vegetables
Chop the bell pepper, zucchini, and red onion into bite-sized pieces.
- 5
Sauté Vegetables
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped vegetables (bell pepper, zucchini, and red onion) and sauté for about 5-7 minutes until they are tender.
- 6
Add Tomatoes and Spinach
Add the cherry tomatoes and spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts.
Combining Ingredients
- 7
Add Chickpeas
Drain and rinse the chickpeas, then add them to the skillet with the sautéed vegetables. Mix well.
- 8
Make Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
- 9
Combine with Dressing
Pour the dressing over the quinoa and vegetable mixture in the skillet. Crumble the feta cheese on top and gently toss everything together until well combined.
Serving
- 10
Serve
Serve the quinoa and vegetable mixture warm, garnished with additional feta cheese if desired.