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Recipe: One Pot Quinoa
Toss all your ingredients into a single pot and you are stress free and avoid all the hassle including dish washing 🤗
INGREDIENTS:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon red chilli flakes
- 1 tablespoon dried mixed herbs
- 400g pre-soaked chickpeas
- 1 cup sliced green olives
- 1/2 cup chopped sun dried tomatoes
- 1 cup uncooked quinoa
- 2 cups broth
- 1 teaspoon sugar
- 3 cups loosely packed baby spinach
- 1 cup chopped cilantro/coriander
- salt and pepper, to taste
INSTRUCTIONS:
1. Heat olive oil in a saucepan over medium heat. Add garlic, onion, red bell pepper, red chilli flakes and dried herbs. Sauté until fragrant and vegetables have softened, about 5 minutes.
2. To the saucepan, add olives, sun dried tomatoes and drained chickpeas. Stir to combine.
3. Add uncooked white quinoa to the pot and stir to combine. Pour in broth and sugar and stir for 10 seconds. Bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
4. Once cooked, leave covered for another 10 minutes. After 10 minutes, remove lid and stir in baby spinach and coriander. Let sit for a few minutes to allow spinach time to wilt.
5. Season with salt and pepper as necessary and serve warm.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a good day!
INGREDIENTS:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon red chilli flakes
- 1 tablespoon dried mixed herbs
- 400g pre-soaked chickpeas
- 1 cup sliced green olives
- 1/2 cup chopped sun dried tomatoes
- 1 cup uncooked quinoa
- 2 cups broth
- 1 teaspoon sugar
- 3 cups loosely packed baby spinach
- 1 cup chopped cilantro/coriander
- salt and pepper, to taste
INSTRUCTIONS:
1. Heat olive oil in a saucepan over medium heat. Add garlic, onion, red bell pepper, red chilli flakes and dried herbs. Sauté until fragrant and vegetables have softened, about 5 minutes.
2. To the saucepan, add olives, sun dried tomatoes and drained chickpeas. Stir to combine.
3. Add uncooked white quinoa to the pot and stir to combine. Pour in broth and sugar and stir for 10 seconds. Bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
4. Once cooked, leave covered for another 10 minutes. After 10 minutes, remove lid and stir in baby spinach and coriander. Let sit for a few minutes to allow spinach time to wilt.
5. Season with salt and pepper as necessary and serve warm.
Don’t forget to share your version on your social media and tag us on Facebook or Instagram. Have a good day!
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