Easy One Pot Quinoa Recipe
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.
Servings: 3 people
Calories: 465kcal
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.
Video
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
Calories: 465kcal | Carbohydrates: 72g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 259mg | Potassium: 898mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1250IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 6mg
