Healthy Recipe of the Week
Saucy Chickpeas and Quinoa
I love how the color of red quinoa pops out in this bowl!
However, white or tri-color quinoa tastes just as yummy.
You can also swap the quinoa for any other cooked grain such as, bulgar, farro, or wheat berries.
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 Garlic Cloves (minced)
- 1 teaspoon Paprika (smoked)
- 1/2 teaspoon Oregano (dried)
- 1/2 teaspoon Coriander (ground)
- (1) 15-ounce can Tomatoes (no-salt added, diced)
- 5-ounce Baby Spinach
- (1) 15-ounce can Chickpeas (no-salt added, drained)
- 1/4 teaspoon + 1/4 teaspoon Kosher Salt
- Freshly ground Black Pepper, to taste
- 1/2 cup Plain Greek Yogurt (any % fat) (*may substitute for vegan yogurt)
- 1/4 cup Cilantro (minced)
- (5) Mint Leaves (minced)
- 3 cups Quinoa (cooked)
Directions
In a large pan over medium heat, heat the olive oil until shimmering. Sauté the garlic for one (1) minute. Stir in the paprika, oregano, and coriander and sauté for thirty (30) seconds.
Add the tomatoes and simmer until thickened (5 – 7 minutes).
Stir in the spinach and chickpeas. Season with 3/4 teaspoon salt and black pepper (to taste).
To make the yogurt sauce:
In a medium bowl, whisk together the yogurt, cilantro, mint, and remaining 1/4 teaspoon salt.
Divide the quinoa into four (4) bowls. Top with the chickpeas and a dollop of the yogurt sauce.
Yields: 4 servings
Preparation Time: 20 minutes
Nutritional Information
Per Serving (2 cups): 390 Calories | 11g Total Fat | 1.5g Saturated Fat | 55g Carbohydrates | 11g Fiber | 6g Total Sugar | 0g Added Sugar | 16g Protein | 580mg Sodium
Reference
Chef Kate. (2026, January/February). The healthy cook: Bowled over. Nutrition Action, P.15.
