Description
I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I’d share it.
Ingredients
- 1 tablespoon olive oil, or more if needed
- 1 sweet onion (such as Vidalia®), chopped
- 3 cloves garlic, minced, or to taste
- 1 cup quinoa, rinsed
- 1 ¼ cups vegetable broth
- 1 small zucchini, chopped
- 1 cup mushrooms, sliced
- 2 stalks celery, chopped
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
- 1 cup baby spinach leaves
- 1 (15 ounce) can garbanzo beans, drained and rinsed
Instructions
- Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent
- about 5 minutes
- then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance
- 5 to 7 minutes. Slowly pour in the stock
- stirring constantly. Bring the mixture back to a boil over medium heat
- and stir in the zucchini
- mushrooms
- and celery; season to taste with salt and black pepper. Reduce heat to medium-low
- and allow the mixture to simmer
- stirring occasionally
- until the vegetables are tender
- about 15 minutes. Stir in the baby spinach and garbanzo beans
- and simmer until quinoa is tender
- 10 to 15 more minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 4