Medley of Vegetables with Quinoa

Ingredients 0/12

Step 1

Gently heat some olive oil in a large pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and translucent—this usually takes about 5 minutes. Toss in the garlic and quinoa, then turn the heat down to medium-low. Keep stirring the mixture for around 5 to 7 minutes until the quinoa turns a light golden brown and smells toasted.

Step 2

Slowly pour in the stock while stirring to keep everything from sticking. Bring it back up to a gentle boil over medium heat, then add the zucchini, mushrooms, and celery. Season with salt and pepper to your liking. Lower the heat to medium-low and let it simmer, stirring now and then, until the veggies are tender—about 15 minutes.

Step 3

Finally, stir in the baby spinach and chickpeas. Let everything cook together until the quinoa is tender and the spinach has wilted, which should take another 10 to 15 minutes. Give it a taste and adjust seasoning if needed before serving.