This delicious, plant-based dish was created by my wonderful and talented fiance, Billy! Fun fact- he also enjoys getting creative in the kitchen and actually used to do most of the cooking in our relationship (I did the baking!). This yummy veggie medley makes a perfect side or main dish! You can add grilled chicken if you eat meat, or enjoy it alone. The protein from the chickpeas will keep you full and satisfied.
Ingredients
Serves 3 – 4
- 1 c dried multi-color quinoa
- 1 tbs avocado oil
- 1 white onion, diced
- 1 tbs minced garlic
- ½ red bell pepper, chopped
- ½ orange bell pepper, chopped
- 1 container of multi-colored cherry tomatoes, halved
- 1 can of chickpeas, drained and rinsed
- 2 heaping handfuls of fresh spinach
- Salt, pepper, dried oregano, and dried basil to taste
- Your favorite zesty Italian dressing (look at the ingredients list and try to pick one with low or no sugar added!)
- Optional: top with parmesan, vegan parmesan, and/or add grilled chicken
Directions
- Cook the quinoa according to the directions on the package.
- While the quinoa is cooking, heat the avocado oil in a frying pan on medium heat. Add the minced garlic and onion and saute for 2 – 3 minutes.
- In a separate bowl, toss the bell pepper, tomatoes, and chickpeas in roughly ¼ c italian dressing.
- Next, add the seasoned vegetable mixture to the frying pan and cook for 5 – 7 minutes. Sprinkle salt, pepper, dried oregano and basil to taste.
- Lastly, add your fresh spinach and cook for another few minutes. If you like your spinach slightly wilty, 1 – 2 minutes will do. If you prefer it fully cooked, 3 – 5 minutes will work.
- Serve the vegetable mixture on top of a bed of quinoa and enjoy!
Let me know what you think when you make Billy’s recipe by leaving a comment below or on Instagram @havenspanyer! We’ve added this into our weekly rotation, and I have to say I am loving it!
