My friend Tom posted this recipe on Facebook on Monday, and I knew right away I had to make it. Not only do I like all of the ingredients, but I had everything already at home from the week's CSA haul. This makes a delicious side dish or a full meal on its own, and it's another healthy vegetarian dish to add to your reportoire.
Quinoa with Garbanzos and Spinach
- 1 cup quinoa
- 2¼ cups water or stock
- Pinch of salt
- 1 yellow onion, diced
- 6-8 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup dried cherries
- 1 pound spinach leaves
- 1 can garbanzo beans, drained and rinsed
- Juice and zest from 2 oranges
- Wash quinoa and toast in a dry pan for a few minutes, until it smells nutty.
- Boil water and add salt and quinoa. Turn heat to low and simmer, covered for 20 minutes.
- Heat oil in a skillet and sauté onions and garlic for 10 minutes on medium.
- Add cherries, spinach, garbanzo beans and a pinch of salt. Cover and cook 3-5 minutes until spinach has wilted.
- Mix quinoa together with the other ingredients in a large bowl.
- Add orange juice and zest and stir gently.
- Add additional salt and pepper to taste.
The only changes I made from the original recipe were adding garlic and slightly changing the amounts (1 can of garbanzo beans instead of 1 cup). I used chicken stock to cook the quinoa, so mine wasn't technically vegetarian, but it would be just as good with vegetable stock. I didn't add any additional salt or pepper, but if you cook the quinoa just with water, you'll probably want to add a little bit.