Looking for a nutritious, filling meal that’s both delicious and easy to prepare? These Chickpea and Spinach Quinoa Bowls have become my go-to recipe for busy weeknights when I want something healthy without spending hours in the kitchen. The combination of protein-rich quinoa, hearty chickpeas, and vibrant spinach creates a perfectly balanced meal that’ll keep you energized throughout the day.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 lemon, juiced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional toppings: cherry tomatoes, avocado, feta cheese
Instructions
- Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Stir in chickpeas, cumin, and paprika. Cook for 5 minutes, stirring occasionally.
- Add fresh spinach to the skillet and cook until just wilted, about 2-3 minutes.
- Combine the cooked quinoa with the chickpea-spinach mixture. Squeeze fresh lemon juice over the bowl and season with salt and pepper.
- Serve warm, topped with your choice of optional garnishes.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 bowls
Recipe Notes
• For meal prep, you can cook the quinoa ahead of time and store it in the refrigerator for up to 3 days.
• To add more protein, consider topping with a soft-boiled egg or grilled chicken.
• Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• If using canned chickpeas, give them a good rinse to reduce sodium content.
• The leftovers store well in an airtight container for up to 3 days.
• For extra flavor, try toasting the chickpeas in the spices before adding the spinach.
• If you’re sensitive to garlic, start with one clove and adjust to taste.
The beauty of these Chickpea and Spinach Quinoa Bowls lies in their versatility. Feel free to adjust the seasonings to your taste or swap in different vegetables based on what you have on hand. They’re perfect for both lunch and dinner, and the ingredients are typically easy to find in any grocery store.
Chickpea and Spinach Quinoa Bowls
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups vegetable broth or water
- 1 can 15 oz chickpeas, drained and rinsed
- 4 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- 1 lemon juiced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional toppings: cherry tomatoes avocado, feta cheese
Instructions
- Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Stir in chickpeas, cumin, and paprika. Cook for 5 minutes, stirring occasionally.
- Add fresh spinach to the skillet and cook until just wilted, about 2-3 minutes.
- Combine the cooked quinoa with the chickpea-spinach mixture. Squeeze fresh lemon juice over the bowl and season with salt and pepper.
- Serve warm, topped with your choice of optional garnishes.