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Chickpea Quinoa Skillet Dinner Recipe

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4.2 from 9 reviews

This Chickpea Quinoa Skillet Dinner is a vibrant, wholesome one-pan meal combining protein-rich quinoa and chickpeas with fresh vegetables, aromatic spices, and a touch of creamy feta. It's perfect for a nutritious and satisfying vegetarian dinner that comes together easily on the stovetop.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 6 garlic cloves, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Pinch of red pepper flakes (or to taste)
  • 1 cup quinoa (uncooked), rinsed
  • 2 x 14-ounce cans of chickpeas, drained (about 3 cups)
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon salt (more to taste, depending on broth and chickpeas)

Vegetables and Garnishes

  • 1 cup fresh cherry tomatoes, cut into bite-sized pieces, plus more for garnish
  • 1/2 cup kalamata olives or castelvetrano olives (a mixture is nice!), cut in halves or rounds
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • Fresh baby spinach or arugula (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Sauté Aromatics and Spices: In a skillet with a lid or braiser, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and stir for 3 minutes until softened. Then add the chopped garlic, cumin powder, coriander powder, and a pinch of red pepper flakes (optional). Cook for an additional 1 minute until fragrant.
  2. Add Quinoa and Simmer: Stir in the rinsed quinoa, vegetable broth, salt, drained chickpeas, cherry tomatoes, and olives. Bring the mixture to a boil over medium-high heat.
  3. Cook Covered: Once boiling, reduce the heat to low and cover the skillet tightly with its lid or foil and a lid on top to trap steam. Let it simmer gently for 25 to 30 minutes, or until all the liquid is absorbed and the quinoa becomes plump and tender. Remove from heat.
  4. Finish and Serve: Stir in the chopped parsley and half of the crumbled feta cheese, fluffing the quinoa gently. Taste and adjust seasoning with additional salt and pepper if needed. Top with the remaining feta, fresh parsley, and extra chopped cherry tomatoes if desired. Serve spooned over fresh baby spinach or arugula, with lemon wedges and a drizzle of good quality olive oil for brightness.

Notes

  • Rinsing quinoa before cooking helps remove its natural bitterness.
  • You can substitute vegetable broth with chicken broth for a non-vegetarian version.
  • Adjust red pepper flakes based on your preferred spice level.
  • Fresh herbs like parsley add a fresh brightness at the end; you can add mint or cilantro as alternatives.
  • This dish stores well in the refrigerator for up to 3 days and is great for meal prep.
  • For a vegan version, omit the feta cheese or use plant-based feta alternatives.

Find it online: https://cozyplatter.com/chickpea-quinoa-skillet-dinner-recipe/