One-Pot Quinoa With Spinach & Chickpeas

Serves: 2–3

Prep Time: 10 min

Cook Time: 20 min

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🥘 Ingredients

Base

• 1 cup quinoa (rinsed well)
• 1 can chickpeas (or 1.5 cups cooked)
• 2 cups spinach (fresh or 1 cup frozen)
• 2.25 cups water or vegetable broth
• 1 medium onion, finely chopped
• 2 tomatoes, chopped (or ½ cup canned tomatoes)
• 3–4 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit (optional)

Spices

• 1 tsp cumin seeds
• 1 tsp mustard seeds (optional)
• 1 tsp turmeric
• 1–1.5 tsp garam masala
• 1 tsp coriander powder
• ½ tsp red chili powder (optional)
• Salt to taste

Oil

• 1–2 tbsp olive oil, ghee, or coconut oil

Optional add-ins

• ½ tsp amchur (dry mango powder) or lemon juice
• Fresh cilantro for garnish

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🍲 Instructions

1. Heat oil in a large pot or deep pan over medium heat.
2. Add cumin seeds and mustard seeds; let them crackle.
3. Add onion, sauté until translucent (3–4 minutes).
4. Add ginger, garlic, and green chili; sauté for 1 minute.
5. Add tomatoes and cook until soft and pulpy.
6. Add all dry spices (turmeric, coriander, garam masala, red chili powder); cook 1 minute.
7. Add chickpeas and mix to coat with spices.
8. Add rinsed quinoa, toast for 1–2 minutes.
9. Add water or broth, bring to a boil.
10. Reduce heat to low, cover, and cook for 15 minutes, or until quinoa is fluffy.
11. Stir in spinach, cover again for 2–3 minutes to wilt.
12. Add salt, lemon juice, and adjust seasoning.
13. Garnish with cilantro and serve hot.