Spinach & Tomato Quinoa Recipe

Spinach-&-Tomato-Quinoa-Rec

If you’re looking for an easy-to-prepare dinner to help to squeeze some nutrients and fiber into your family, you’ve found your perfect match!

Say hello to quinoa and chickpeas, both packed with protein and fiber – gotta love that! This delicious dish is also a great way to introduce your kids to quinoa with the tomato-ey sauce.

Enjoy!

Tip: This recipe serves two but we double the recipe to make enough for the entire family  Then we team it up with a side of steamed broccoli.

Ingredients:

  • ½ cup chickpeas, canned, rinsed, and drained
  • ½ cup onions, finely chopped
  • Cooking spray or oil in a spray container.
  • 1 cup fresh spinach, tightly packed
  • ½ 15 oz. can tomatoes w/ juice (no salt added)
  • ½ c. mushrooms, sliced
  • ¼ c. water
  • 1 tsp. garlic chopped
  • 1 tsp. fresh basil, chopped
  • ½ c. quinoa, cooked

Directions:

  1. Spritz a frying pan with cooking spray or oil from spray container and sauté onions and mushrooms on med- high heat. After onions and mushrooms are golden and tender, add spinach, garlic and a ¼ c. of water and stir.
  2. Sauté the spinach, onions, and mushrooms until the spinach is wilted. Then, add canned tomatoes, and chickpeas. Sauté all ingredients on low- medium for about 5-7 minutes.
  3. Afterwards, pour ingredients on ¼ c. of cooked quinoa and garnish with chopped basil.

Nutrition Facts:

Serves: 2, Serving Size: 1/2 recipe; Calories per Serving: 149; Total Fat: 2g; Protein: 7g; Carbohydrate: 27g; Fiber: 6g; Sugar: 5g; Sodium: 88mg

Get the book!
For more recipes like this, please check out The Nutrition Twins’ Veggie Cure, available now on Amazon.

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