Easy One Pot Quinoa with protein-rich, crispy chickpeas is the perfect weeknight dinner or meal prep recipe. Made with healthy, gluten-free, and budget-friendly ingredients.
This quinoa recipe packs in the flavor, and clean up is a breeze. It's one of my year-round, go-to recipes because it's easy, and turns out perfectly every time.
This was inspired by my Sweet Potato & Quinoa Salad with Tahini Dressing on this site, as well as this protein-packed Tofu Steaks & Quinoa Casserole recipe.
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👩🏼🌾 Ingredients
- Quinoa is a protein-rich, high-fiber seed. It's naturally gluten-free and a great substitute for rice and other grains. It cooks in just 15 minutes and is very versatile.
- Chickpeas add protein, fiber, and iron. They contain about 15 grams of protein per 1 cup serving.
- Sun-dried tomatoes are rich in vitamins, minerals, and antioxidants, particularly lycopene which is a powerful anti-cancer nutrient.
- Passata (strained tomatoes) is uncooked tomato purée that has been strained of seeds and skins.
- Golden raisins add a welcome touch of sweetness but are optional.
See recipe card for quantities.
🌿 Substitutions
- Chickpeas - you can omit the chickpeas and serve easy one pot quinoa as a side dish instead
- Sun-dried tomatoes - optional ingredient
- Golden raisins - use Thompson, black raisins, or dried cranberries instead, or omit entirely
- Parsley - substitute with chopped fresh cilantro or omit as desired
If you are a fan of roasted chickpeas, try my Roasted Chickpea & Veggie Bowl, or this White Bean Soup with Quinoa, which both involve only one pan for easy cleanup. Visit my Veggie Bowl Recipes page on this site for more easy vegan dinner ideas.
📖 Instructions
Step 1. Heat olive oil in a large skillet over medium-high heat. Add the chickpeas and cook for 3 minutes, stirring frequently. Add paprika and salt. Cook for 7 minutes more, or until golden, stirring occasionally. Transfer to a large dish or sheet pan in a single layer.
Step 2. Heat more olive oil in the same skillet. Add the onion and a dash of salt. Cook for 4 minutes before adding the garlic, ginger, and cumin. Cook for 1 minute, stirring frequently. Add the sun-dried tomatoes, strained tomatoes, vegetable broth, and quinoa.
Step 3. Bring to a simmer before reducing the heat. Cover and cook over low-heat for about 20 minutes, or until the quinoa is cooked. Add the raisins and parsley and mix to combine.
Step 4. Stir in in the crispy chickpeas. Season with salt and pepper.
💡 Expert Tips
- If you are not using pre-rinsed packaged quinoa, place the quinoa in a sieve and run it under cold water for about 2 minutes before cooking. This removes the bitter-tasting saponins.
- Place the crispy chickpeas in a single layer until the quinoa is done cooking. This way they won't soften.
- Check one pot quinoa after 20 minutes for doneness. Add more liquid as needed and continue cooking until the quinoa is cooked through.
- To make this recipe in 25 minutes, toss the chickpeas in the olive oil, paprika, and salt and roast them in the oven at 425ºF on a baking sheet while the quinoa is cooking.
- Storage: Make this ahead of time. Refrigerate in an airtight container for up to 5 days.
🙋🏽♀️ Recipe FAQs
Most quinoa that is sold in packages has been "pre-rinsed," which means the bitter-tasting compound (saponin) coating the seeds has been removed. In this case, rinsing isn't necessary. Otherwise, place the quinoa in a sieve and run it under cold water for about 2 minutes before cooking. Rinsing is not essential, but helps make it more palatable.
Dry the chickpeas with paper towel or a dish rag to remove excess moisture so they don't steam. Heat the oil before adding the chickpeas to the skillet. Use a large enough skillet so the chickpeas have space to brown. Pan-fry in a single layer. Toss intermittently, leaving them to cook undisturbed for a minute or so at a time.
The quinoa tends to stick to the bottom if you use a saucepan. For best results, reheat in the oven at 350ºF for about 10 minutes, or use a microwave.
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📖 Recipe
Easy One Pot Quinoa Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 ½ cups chickpeas (1 15-ounce can) drained and rinsed
- 1 teaspoon paprika
- Salt to taste
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- ½ inch ginger minced
- ½ teaspoon ground cumin
- 2 large sun-dried tomatoes (jarred, packed in oil) chopped
- ¾ cup passata or strained tomatoes
- 1 ½ cups low sodium vegetable broth
- 1 cup quinoa
- ⅓ cup raisins chopped
- ½ cup chopped fresh parsley
Instructions
- Cook the chickpeas: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the chickpeas and cook for 3 minutes, stirring frequently. Add paprika and salt. Cook for 7 minutes more, or until golden, stirring frequently. Transfer to a large plate or sheet pan in a single layer. Set aside.
- Cook the aromatics: Heat 1 tablespoon olive oil in the same skillet and heat over medium-high. Add the onion and a dash of salt. Cook for 4 minutes, stirring frequently. Add the garlic, ginger, and cumin. Cook for 1 minute, stirring frequently.
- Add the quinoa and liquids: Mix in the sun-dried tomatoes, strained tomatoes, vegetable broth, and quinoa. Bring the liquid to a simmer before reducing the heat. Cover and simmer for about 20 minutes, or until the quinoa is cooked.
- For serving: Add the raisins and parsley and mix to combine. Mix in the crispy chickpeas.
Notes
- Rinsing quinoa: If you are not using pre-rinsed packaged quinoa, then place it in a sieve and run it under cold water for about 2 minutes before cooking. This removes the bitter-tasting saponins.
- Crispy chickpeas: Dry the chickpeas with a paper towel or dish rag to remove excess moisture so they don't steam. Heat the oil before adding the chickpeas. Pan-fry in a single layer over medium-high heat so they cook evenly. Toss intermittently, leaving them to cook undisturbed for a minute or so at a time.
- Check the quinoa after 20 minutes for doneness. Add more liquid as needed and continue cooking until the quinoa is cooked through.
- To make this recipe in 25 minutes, toss the chickpeas in the olive oil, paprika, and salt and roast them in the oven at 425ºF on a baking sheet while the quinoa is cooking.
- Storage: Make this ahead of time. Refrigerate in an airtight container for up to 5 days.
- Reheating: The quinoa tends to stick to the bottom if you use a saucepan. For best results, reheat in the oven at 350ºF for about 10 minutes, or use a microwave. Serve warm or chilled.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Primla Goddard
Love this one pot meal. Very satisfying and full of protein.
Nisha Melvani
Quinoa is a great vegan protein source. Thank you.
Amina
Easy one pot cooking, high protein, and delicious. What’s not to love. Will be cooking this on repeat this autumn. The flavours are hearty and warming.
Nisha Melvani
So glad! I think you will love be hooked!
Neena Chandiramani
Love chickpeas - my fave!
Nisha Melvani
Me too!