Food Recipes Zucchini Tomato Bake

I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.

Ingredients

  • 2 large or 2.5 lbs zucchini, cut into quarters
  • 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
  • 5 garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp any dried herbs like basil, oregano or Italian
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 1/3 cup parsley or basil, finely chopped
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
  3. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
  4. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.

Will definitely make again!

Source ifoodreal.com

CAULIFLOWER CRUST CALZONE

CAULIFLOWER CRUST CALZONE

After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.

CAULIFLOWER CRUST CALZONE
CAULIFLOWER CRUST CALZONE

Ingredients
Makes three medium size calzones (feeds 3)

Crust

  • 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  • 1 free range egg, lightly beaten
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper

Filling

  • 6 tablespoons thick tomato sauce
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese
  • pinch of salt

Directions

  1. Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
  2. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  3. Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  6. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

You can find complete recipes of this CAULIFLOWER CRUST CALZONE in theironyou.com

Greek Grilled Chicken & Hummus Wrap

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Macaroni Skillet

Macaroni Skillet

This dish is also kinda called “basic bitches macaroni skillet” but I didn’t think keeping the first part in the name would help an organic search!

This is a family style dish you can serve up in one big ‘ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John’s penne arrabiata recipe here.

Macaroni Skillet
Macaroni Skillet

Ingredients:

  • 3 C uncooked brown rice macaroni noodles
  • 1 pkg gardein gluten-free beefless ground
  • 1 tsp sunflower oil
  • 1/2 onion, finely chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 cup pasta water (reserved from cooking pasta)
  • double batch of our vegan nacho cheese sauce
  • 1 green onion, finely chopped
  • 1 vine tomato, diced
  • ground pepper to taste

INSTRUCTIONS:

  1. While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
  2. Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.

You can find complete recipes of this Macaroni Skillet in hotforfoodblog.com

Mexican Vegan Vegetable Stew

Mexican Vegan Vegetable Stew

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.

Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos?

That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew.

I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint.

Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go.

The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.

Mexican Vegan Vegetable Stew
Mexican Vegan Vegetable Stew

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes, cubed
  • 2 carrots, peeled and sliced 1-inch thick
  • 2 stalks celery, sliced 1-inch thick
  • 1 (15oz) can corn, drained
  • 2 (14oz) cans diced tomatoes with green chilies

Instructions

  1. Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds.
  2. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
  3. Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
  4. Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.

You can find complete recipes of this Mexican Vegan Vegetable Stew in bakingmischief.com

Vegan Mushroom Bolognese Recipe

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese Recipe
Vegan Mushroom Bolognese Recipe

Ingredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti

Instructions

  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in deliciouseveryday.com

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Ingredients

Salmon

  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved

Salad

  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here

Directions

For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com

BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS

BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS

Nourishing, and delicious with a bit of a kick, Black Bean Walnut Burgers with Saucy Sweet Onions are freezer friendly and easy to pull together. Vegan + GF

One of my favorite foods in the world is sandwiches. Burgers, cold sandwiches, toasts, open-faced, or pressed, I’m always in the mood. Especially during picnic and alfresco season. My almost famous Smashed Chickpea Salad Sandwich and Italian Pressed Sandwich are on the regular during Summer around here.

The bread? Rustic sourdough or whole grain is my favorite, but I’m just as happy with Naan or a big ol’ brioche sesame seed bun.

The contents? Veggie-packed, hearty and full of flavor is how I roll. And there’s got to be variety in texture and flavors. A little creamy with a bit of crunch is always a must.

Veggie burgers are the ultimate convenience food.

Not the kind you can buy in the store. But the ones you make at home, prepared and frozen ahead of when you need. Like this past weekend, for example. Rob and I worked in the yard and flower gardens for a full day, getting our ass kicked by weeds. We were exhausted.

Needless to say, I was happy to have these Black Bean Walnut Burgers with Saucy Sweet Onions on the ready.

Basically after toasting the walnuts and a quick onion sauté, the ingredients are tossed in a processor, then mixed with some of the whole ingredients and mashed together, shaped, chilled, then cooked in a skillet.

Whip up those boozy Saucy Sweet Onions while the burgers are resting to have on the ready.

Throw those mouthwatering burgers in the skillet, cook for four minutes on each side, then Boom!

Done.

BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS
BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS

Ingredients
For the Patties:

  • 1/2 C Walnuts shelled, 60g
  • 1/2 C Rolled Oats not quick cook or instant, 50g
  • 2 Tbs Tomato Paste
  • 1 Chipotle Pepper***
  • 1 tsp Adobo Sauce 2 for extra spicy
  • 1/2 tsp Sea Salt
  • 3/4 tsp Garlic Salt
  • 2 tsp Yellow Mustard
  • 1 tsp Vegan Worchstershire Sauce use Tamari for Gluten Free
  • 1/4 tsp Liquid Smoke
  • 2 1/3 C Black Beans rinsed (2 cans), divided, 340g
  • 1/2 C Cooked Short Grain Brown Rice divided (be sure to use short grain, it makes a difference – and not instant), 100g
  • 1 tsp Coconut Oil + more for cooking the patties
  • 1 C Yellow Onion diced, 100g

For the Saucy Sweet Onions:

  • 3 Tbs Coconut Oil
  • 3 Large Sweet Onions like Walla Walla or Vidalia sliced into thin 1/2 moons, 742g
  • 1/3 C Bourbon* 75g
  • 1 1/2 Tbs Maple Syrup
  • 1 1/2 tsp Balsamic Vinegar
  • 1 1/2 tsp Dijon Mustard

Optional, but suggested Toppings:

  • Mashed Avocado
  • Pickled Sweet & Spicy Peppers
  • Just Mayo

Instructions
For the Patties:

  1. In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor. Add the oats, tomato paste, chipotle pepper, adobo sauce, sea and garlic salt, mustard, worchestershire sauce, and liquid smoke. Process until pasty. A few chunks are fine. Add 1/2 the black beans, and 1/2 the rice. Pulse until the mixture comes together, scraping down as needed. Set aside.
  2. Heat the coconut oil in a pan on medium. When shimmering, add the diced onion and cook on medium for about three minutes. A bit of charring is okay. Remove from heat and place in a large mixing bowl. Add the remaining 1/2 of the black beans and rice to the mixing bowl. Into the large mixing bowl, add the processed bean/spice mixture. Using your hands, mix throughly squeezing and pushing the mixture together.
  3. Use a 1/2 cup (130g) scoop (this yields 5 patties) or 1/3 cup (82g) scoop (this yields 8 patties) to portion the patties. Roll them into a ball. Using the back of a metal measuring cup, press each ball into a patty using gentle pressure about 1/4″- 1/2″ (.6 – 1.2 cm) thick.

You can find complete recipes of this BLACK BEAN WALNUT BURGERS WITH SAUCY SWEET ONIONS in vanillaandbean.com

Hearty Vegetarian Bolognese

Hearty Vegetarian Bolognese

The other day I sat beside a cheerful, chatty 11 year old on the train who spoke four languages – four. We conversed in French on the train (his third language) and he couldn’t get over the fact that A) I just spoke two languages and that B) my family just speaks English. He seriously couldn’t get over how that could ever be possible. #kidsthesedays

So basically, everybody here is born speaking a ton of languages. Like when I met J and he casually told me that he speaks Dutch, French, English and a bit of German (which I consider a lot because if you can get us around a country and translate for me, your language skills are pretty darn good). I know, right. I grew up speaking one language and adamantly wanted to learn French in high school so I begged my parents to send to France for an exchange where I began to learn French. I really think I was the only kid whose favorite class was French class. My French is farrrrrrrrrr from parfait now but its enough to study, work, order croissants and talk to chatty people sitting next to me on trains en français.

But, we don’t live in the French part of Belgium – we live in the Dutch part. My Dutch has grown from well nothing when I first moved here to mish-mashed jibberish sounds coming out of my mouth to finally being able to kinda understand what people are saying and being able to respond in what I like to call “baby Dutch” aka super fragmented sentences that only J understands. It’s pretty cool learning a new language and being able to begin to understand and converse in a language that is sooo new and different.

But enough about languages and polyglot kids, let’s talk about this Hearty Vegetarian Bolognese.

Hearty Vegetarian Bolognese
Hearty Vegetarian Bolognese

INGREDIENTS

  • 500 grams/16 oz spaghetti
  • 1 tbsp olive oil OR ¼ cup vegetable stock
  • 1 large red onion, diced
  • 3 – 4 cloves garlic, diced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • ½ – 1 tsp cayenne pepper
  • 1 eggplant, chopped into ½ inch/1½ cm cubes*
  • 4 cups plain tomato sauce/pureed tomatoes
  • ¼ cup tomato puree
  • 1 heaping cup frozen spinach OR 6 cups fresh spinach, chopped
  • 1 tsp chili flakes (optional)
  • Hot sauce to taste (optional)
  • Sea Salt and Pepper to taste
  • Reserved Pasta water (optional – if you prefer a thinner sauce)

DIRECTIONS

  1. Boil water in a large pot and cook the spaghetti according to the directions on the package. Cook the pasta while making the sauce.
  2. On medium-high heat, heat up a large pan with either 1 tbsp oil or ¼ cup vegetable broth.
  3. Add chopped garlic and onions to the hot oil with the spices (oregano, basil and cayenne) and stir it around until the onions and garlic begin to brown (about 2 minutes).
  4. Add chopped eggplant with a pinch of sea salt (helps to bring out the liquid in the eggplant) to the hot pan. Stir it around until the eggplant begins to reduce and soften (about 4 minutes).

You can find complete recipes of this EASY HEARTY VEGETARIAN BOLOGNESE in cearaskitchen.com

One-Pot Mediterranean Quinoa with Spinach + Chickpeas

One-Pot Mediterranean Quinoa with Spinach + Chickpeas

There’s nothing worse than sitting down after a long day to a wonderful meal you just cooked, only to realize that your work isn’t done yet. DISHES.

Honestly, one of least favorite tasks in the world. Luckily I have this great guy named Matt who lets me cook up a storm and then cleans up after me. I think we all need a Matt.

But even Matt gets tired and doesn’t feel like cleaning up my tornado of dinner dishes every night. He’ll begrudgingly wash while complaining under his breath that I’m a messy cook. Fair enough. Which is why when we whip up meals that only require one pot, like this mediterranean quinoa, Matt’s a happy camper.

This one-pot meal has it all. Healthy fats, dark leafy greens, filling fiber, plant-based protein and TONS of great flavor.

It starts by simply sautéing some garlic, shallots and red pepper flakes in a teeny bit of olive oil. Then you add in your spices, some white quinoa, some olives and some chopped sun dried tomatoes and then you just leave the whole thing to cook for about 20 minutes. When its’ done, the quinoa will be fluffy, the pot will be fragrant and you’ll just stir in your spinach and chickpeas.

AND DONE.

One-Pot Mediterranean Quinoa with Spinach + Chickpeas
One-Pot Mediterranean Quinoa with Spinach + Chickpeas

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 teaspoon chili flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried dill
  • 1 cup uncooked quinoa
  • 1 cup sliced green olives
  • ½ cup chopped sun dried tomatoes
  • 1 cup vegetable broth
  • 1 cup water (or more broth)
  • 1 cup spinach, chopped
  • 1 (15 oz) can chickpeas
  • Salt + pepper to taste

Instructions

  1. Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
  2. To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 – 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 – 25 minutes until liquid has been absorbed.

You can find complete recipes of this One-Pot Mediterranean Quinoa with Spinach + Chickpeas in simplyquinoa.com