Best 5 Quinoa With Chickpeas And Spinach Recipes

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Quinoa with chickpeas and spinach is a delightful and nourishing dish that offers a delightful blend of textures and flavors. This vegan-friendly recipe is packed with plant-based proteins, fiber, and essential vitamins and minerals, making it an excellent choice for health-conscious individuals seeking a satisfying and balanced meal. The earthy flavor of quinoa, the nutty taste of chickpeas, and the delicate sweetness of spinach come together to create a harmonious culinary experience. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will walk you through the process of creating this delicious and nutritious dish that can be enjoyed for lunch, dinner, or as a side dish.

Let's cook with our recipes!

QUINOA WITH CHICKPEAS AND TOMATOES



Quinoa with Chickpeas and Tomatoes image

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!

Provided by sarahhouston

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

  • Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  • Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

LEMON-TAHINI QUINOA WITH RAW CHICKPEAS



Lemon-Tahini Quinoa with Raw Chickpeas image

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

Provided by Syd

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons tahini
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 teaspoon salt
1 ½ cups thinly sliced red cabbage
1 cup raw chickpeas
1 bunch fresh parsley, minced
3 stalk (blank)s scallions, thinly sliced

Steps:

  • Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
  • Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
  • Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 43.5 g, Fat 15.6 g, Fiber 9.3 g, Protein 12.1 g, SaturatedFat 2 g, Sodium 444.2 mg, Sugar 5 g

BAKED TOFU & QUINOA WITH CHICKPEAS AND SPINACH RECIPE - (5/5)



Baked Tofu & Quinoa with Chickpeas and Spinach Recipe - (5/5) image

Provided by DreiFromBK

Number Of Ingredients 17

Ingredients:
Baked Tofu
Serves 3
1 block of firm tofu, pressed and dried
1/2 cup all purpose flour
1/3 cup Asian sauce (we used Korean BBQ)
Quinoa with Spinach and Chickpeas
Makes 6 cups
Ingredients:
1 1/2 cups quinoa
1 can chickpeas/garbanzo beans, rinsed and drained
1/3 cup chopped onion (I used 1/2 yellow onion)
1-2 tablespoons olive oil
1 clove of garlic, minced
2 cups spinach
pinch of salt
pinch of fresh ground pepper

Steps:

  • Heat oven to 325 degrees. Grease a baking sheet with cooking spray or lay a piece of aluminium foil over the baking sheet and grease that with cooking spray (the aluminum foil keeps your baking sheet nice and clean). Cut tofu into 1 cm pieces (approximately 10 pieces). Coat each slice of tofu in flour. *Tip: use a medium sized bowl, fill it with flour and roll the tofu in it Dip each slice of floured tofu in a bowl holding the Asian sauce. Make sure each slice is completely covered (sometimes the flour will try to create a barrier, just keep pouring that sauce on). *Tip: similar to the flour, I use a medium sized bowl, poured my sauce in it and dip the tofu in that. Lay tofu slices in rows along the greased baking sheet. Bake for 30 minutes and serve. If you are waiting on your quinoa to cook, cover tofu with aluminum and set aside. Directions: Clean your quinoa using a fine strainer by pouring the quinoa into the strainer and running water over the it until the water comes out clear. Pour the cleaned quinoa into a rice cooker along with the chickpeas and add enough water as if you were cooking rice on the "mixed" setting (So for 1 1/2 cups quinoa I added water between the 1 and 2 lines in the cooker). Turn the cooker on and let sit. While the quinoa cooks, heat a medium sauté pan to medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add chopped onion to the pan and saute for 4-5 minutes until onion turns translucent. Add garlic and continue to cook for 1 minute and then add spinach. Add another tablespoon of olive oil if needed and let spinach cook down, 3-5 minutes. Once cooked, remove from heat and cover. Once your quinoa is cooked and your rice cooker beeps, add cooked spinach mixture to the quinoa. Add salt and pepper, stir and close the rice cooker. Let sit for 3-5 minutes. (This allows the flavors to mix before serving). To Serve: Platter aproximately 1 cup of quinoa per plate. Place 2-3 slices of tofu over the quinoa. Drizzle 1-2 tablespoons of Asian sauce over the top and serve. Optional additions: chopped green onions or peanuts.

QUINOA WITH CHICKPEAS AND SPINACH



Quinoa With Chickpeas and Spinach image

Make and share this Quinoa With Chickpeas and Spinach recipe from Food.com.

Provided by FrVanilla

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup quinoa
1 cup water
3/4 cup fresh orange juice (about 2 oranges)
1/2 teaspoon sea salt
2 oranges, zest of
1 tablespoon extra virgin olive oil
1 bunch green onion, finely chopped
3 garlic cloves, minced
1/2 cup raisins
1 cup chickpeas, cooked
1 bunch spinach, trimmed and washed
sea salt
1/2 teaspoon cinnamon
1/4 cup pine nuts (or walnuts)
1 orange, cut into wedges

Steps:

  • Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
  • While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
  • Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
  • To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.

QUINOA, CHICKPEA AND SPINACH SOUP



Quinoa, Chickpea and Spinach Soup image

Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com.

Provided by Laka

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth, from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 lemon, juice of

Steps:

  • Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
  • Stir in the carrot and spinach, continue to cook for about 2 minutes.
  • Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
  • Add the chickpeas and cook for 5 more minutes, until heated through.
  • Before serving, add the lemon juice and stir to combine.

Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1

Tips:

  • Use a good quality quinoa. Organic quinoa is a great option.
  • Rinse the quinoa thoroughly before cooking to remove any bitterness.
  • Cook the quinoa according to the package directions. If you are using a rice cooker, add 1 1/2 cups of water for every cup of quinoa.
  • Once the quinoa is cooked, fluff it with a fork and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened about 5 minutes.
  • Add the garlic and cook for 1 minute more.
  • Add the chickpeas, spinach, cumin, salt, and pepper. Cook until the spinach is wilted and the chickpeas are heated through, about 5 minutes.
  • Stir in the cooked quinoa and lemon juice. Cook until heated through, about 2 minutes.
  • Serve immediately, garnished with fresh parsley.

Conclusion:

This quinoa with chickpeas and spinach is a healthy and flavorful dish that is perfect for a quick and easy meal. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. This dish is also very versatile and can be served as a main course, a side dish, or a salad. It is also a great option for meal prep, as it can be made ahead of time and reheated when you are ready to eat.

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