This recipe comes courtesy of Alison Sweeney and SELF Magazine. Alision is the cover feature of their latest issue. This was my first time trying quinoa and when I stumbled upon her recipe I had to try it. It is simple and quick to throw together. This recipe is easily made vegan by omitting the feta and using veggie stock in place of chicken stock. Quinoa is quite the super grain as it is naturally gluten free, protein packed, and an excellent source of fiber.
Visit SELF online to find more healthy low cal recipes and be sure to check out their current issue.
1 tbsp. olive oil
1 tsp. vinegar
1/2 chopped onion, finely chopped
1 small red pepper, seeded and diced
1 cup quinoa
2 cups vegetable stock
1/2 medium tomato, cut into bite sized pieces
1/2 cup fresh spinach leaves
1 cup chickpeas, drained
1/3 crumbled feta cheese (optional)
1. Warm oil in a saucepan over medium heat. Sauté garlic, onion, and red pepper. until slightly browned, 3 to 4 minutes.
2. Add quinoa, stirring constantly for about 3 minutes. Add veggie stock, cover and simmer for 20 minutes. Remove from heat and let sit for 5 minutes.
3. Toss in avocado, chickpeas, tomatoes, spinach, and feta. Serve immediately.