Dinner · Lunch · Recipes · RECIPES

Quinoa with Chickpeas, Sweet Red Pepper, and Spinach

SONY DSCHappy Saturday friends! I hope you are spending the day with family, relaxing, or having some fun. I have a recipe I’d like to share that we made up last week when Grey needed something quick to take to work with him.SONY DSC We always have quinoa in the house—it’s a staple! So I cooked some up with a little olive oil and black pepper, opened up a can of chickpeas… and dressed it up with some beautiful fresh veggies. SONY DSCGrey was pleasantly surprised, and so was I which is a good thing because we had about 8 servings worth of it…a cup of dried quinoa goes a long way mixed with a bunch of veggies!!SONY DSC

Quinoa with Chickpeas, Sweet Red Pepper, and Spinach

Serves—8 Prep time—15 minutes Cook time—15 minutes+one hour of refrigeration


1 cup quinoa

kosher salt and black pepper to taste

1 14.5 oz can of chickpeas, drained and rinsed

1 red bell pepper, seeded and coarsely chopped

6 kalamata olives, minced

2 cups baby spinach

2 tablespoons olive oil

¼ cup red wine vinegar

2 tablespoons granulated sugar


Quinoa according to package directions. Add salt and pepper to taste and one tablespoon of olive oil. Fluff with a fork. Transfer quinoa to a large bowl and add the remaining ingredients. Stir and combine everything well. Cover and refrigerate for one hour. Stir again before serving.

Love, Grey & Brianna


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