One pot Mediterranean quinoa skillet Recipe
Mediterranean quinoa skillet with chickpeas, tomatoes and spinach is a quick and easy one-pan vegetarian dinner recipe that’s healthy but very filling and perfect for meatless Monday!
This one pot Mediterranean quinoa skillet is a quick and easy vegetarian meal ready in about 30 minutes that’s filling and flavorful.
It’s loaded with onion and peppers, diced tomatoes, chickpeas, fluffy quinoa and the perfect blend of spices.
Everything simmers away together as the quinoa cooks and then it’s finished by wilting in some fresh spinach and topping it with some feta cheese and olives.
Hearty and yummy!
This recipe is also naturally gluten-free and can be vegan if you omit the feta cheese. (Though I don’t recommend that; the feta adds such great tang and flavor to the finished dish!)
One pot Mediterranean quinoa skillet Mediterranean veggie skillet with chickpeas and quinoa with feta and parsley on top
Mediterranean quinoa skillet with chickpeas, tomatoes and spinach is a quick and easy one-pan vegetarian dinner recipe that’s healthy and filling.
PREP TIME: 5 minutes
COOK TIME: 30 minutes
TOTAL TIME: 35 minutes
Ingredients for One pot Mediterranean quinoa skillet Recipe
⭐2 teaspoons extra-virgin olive oil
⭐1/2 medium onion, chopped
⭐1 red bell pepper, chopped
⭐2 cloves garlic, minced
⭐1 14.5 oz. can fire-roasted diced tomatoes (undrained)
⭐1 14.5 oz. can chickpeas, rinsed and drained
⭐1 cup quinoa, uncooked
⭐1 cup low-sodium vegetable broth
⭐1 teaspoon dried oregano
⭐1/2 teaspoon ground cumin
⭐1/2 teaspoon ground coriander
⭐1/2 teaspoon kosher salt
⭐1/4 teaspoon black pepper
⭐1/4 teaspoon crushed red pepper flakes (optional)
⭐2 cups fresh baby spinach
For serving:
⭐1/3 cup chopped Kalamata olives
⭐1/3 cup crumbled feta cheese
⭐1/4 cup fresh basil or parsley (optional)
⭐Squeeze of fresh lemon juice (optional)
Instructions for One pot Mediterranean quinoa skillet Recipe
Heat a large skillet over medium heat. ⭐Add onion and bell pepper and saute 5-7 minutes, until soft. Add garlic, salt and pepper and saute another 30 seconds.
⭐Add diced tomatoes, chickpeas, quinoa, vegetable broth, oregano, cumin and red pepper flakes, if using. Bring to a simmer.
⭐Cover and cook on medium-low, maintaining a gentle simmer, for 18-20 minutes, until quinoa is tender and cooked.
⭐Stir in spinach until wilted, 2-3 minutes.
⭐Serve with olives, feta cheese and fresh herbs sprinkled on top.
NOTES:
Quinoa: The quinoa gets added to the skillet uncooked. It will cook in the liquid and absorb the flavors of the other ingredients.
Tomatoes: Fire-roasted diced tomatoes add some extra oomph to the recipe, but you can use regular diced tomatoes if that’s what you have on hand.
Beans: Chickpeas are my go-to for this recipe. However, you could substitute cannellini beans if you prefer.
Broth: Vegetable broth will keep this as a vegetarian recipe, but chicken broth is fine to use if that’s not a concern.
Leftovers: Leftovers of this dish will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stove. It helps to add some additional salt and pepper or a squeeze of fresh lemon juice to brighten up the flavors again after reheating.
NUTRITIONAL INFO:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 442TOTAL FAT: 14gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 11mgSODIUM: 898mgCARBOHYDRATES: 67gFIBER: 14gSUGAR: 12gPROTEIN: 18g