Into another large sauce pan heat the olive oil, over a medium heat. Add in the onion and cook, making sure to frequently stir it for about 5 minutes until its tender. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add in the vegetable stock and the rosemary, before bringing it to the boil. Cover the pan and then remove from the heat.
Stir in the 2 cups of cooked quinoa and the chickpeas into the broth. Return the pan to the boil. Then reduce until simmering and cover once more, allowing the flavours to blend for 5 minutes.
As you stir in the spinach, cook uncovered until it’s wilted for 1 minute. Season with salt and pepper, garnishing with cheese to finish. Serve into bowls and enjoy!
Ingredients
Directions
Into another large sauce pan heat the olive oil, over a medium heat. Add in the onion and cook, making sure to frequently stir it for about 5 minutes until its tender. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add in the vegetable stock and the rosemary, before bringing it to the boil. Cover the pan and then remove from the heat.
Stir in the 2 cups of cooked quinoa and the chickpeas into the broth. Return the pan to the boil. Then reduce until simmering and cover once more, allowing the flavours to blend for 5 minutes.
As you stir in the spinach, cook uncovered until it’s wilted for 1 minute. Season with salt and pepper, garnishing with cheese to finish. Serve into bowls and enjoy!
How many people does this serve, I am on a Keto diet and there are probably ingredients in there that I shouldn’t have but it looks so nice and healthy that I might try it
Hi, it will serve 4.