Ingredients:
Vegetable broth
1 can chickpeas
1 cup cherry tomatoes (halved)
2 cups baby spinach
3 cups cooked quinoa (
2 tablespoons lemon juice
Instructions:
To make quinoa take 3/4 cup uncooked quinoa and add 1.5 cup of water in a medium pot. Bring to a boil. Once boiling, turn heat to simmer and cover and let it simmer for 15 minutes or until water is absorbed. Let quinoa cool briefly and fluff with a fork.
In another saute pan add a splash of vegetable broth and add chickpeas. Saute and stir gently for 2-3 minutes. Add tomatoes and stir for another 2 minutes. Add spinach and saute for another 2 minutes stirring frequently. Add cooked quinoa and stir to combine. Drizzle lemon juice and stir again.
(Note: this would be great with fresh lettuce and cucumber for the summer.)
