/gheeː peaː teaː/
Servings: 4 | 30 minutes | 500 kcal
This recipe was invented by me after a challenge from a vegan friend who wanted a dish that doesn't compromise on flavor and still packed with nutrients.
This recipe was born out of the need to create a hearty, satisfying meal that didn't rely on animal products. It' a testament to the versatility and richness of plant-based ingredients.
Ingredients
- 200 grams quinoa
- 1 cups chickpeas
- 2 cups spinach
- 2 pieces bell peppers
- 2 teaspoons olive oil
- 2 pieces garlic
- 1 pieces onion
- to taste spices
Instructions
- Begin by rinsing the quinoa under cold water until it runs clear.
- Get a pot, put it on medium heat and add the rinsed quinoa and 2 cups of water. Bring this to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the quinoa is cooked.
- While the quinoa is cooking, rinse and drain the chickpeas.
- Chop the bell peppers, spinach, garlic, and onion.
- Heat the olive oil in a pan over medium heat. Add the chopped garlic and onion to it. Sauté until the onion becomes transparent.
- Add the chickpeas, bell peppers, spinach, and spices to the pan. Sauté everything together until the veggies are cooked.
- By this time, your quinoa should be cooked. Fluff it with a fork and add it to the pan with the veggies and chickpeas. Mix everything together, and your dish is ready to be served.