Quinoa with feta, spinach, chick peas, and red peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 341.9
  • Total Fat: 10.9 g
  • Cholesterol: 22.2 mg
  • Sodium: 963.1 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Quinoa with feta, spinach, chick peas, and red peppers calories by ingredient
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Introduction

I made this as a good protein-rich main course dish (six servings per recipe) but it also makes a good side dish and then it would make 8-10 smaller servings. You can substitute walnuts for the chickpeas; that makes it about 400 cal. per (main course) serving. I made this as a good protein-rich main course dish (six servings per recipe) but it also makes a good side dish and then it would make 8-10 smaller servings. You can substitute walnuts for the chickpeas; that makes it about 400 cal. per (main course) serving.
Number of Servings: 6

Ingredients

    1 1/2 cups dried quinoa
    1 medium red or yellow pepper, diced
    1 cup crumbled feta cheese (can use less if you want to lighten it)
    1 tbsp olive oil
    2 cloves garlic (or to taste), minced
    1 10 oz package frozen spinach, thawed or defrosted
    3 cups vegetable broth
    1 can chickpeas

Tips

This recipe can be easily halved, and lasts for days in the fridge. I make it for a main course one night then have it with fish or lentil loaf the next night.


Directions

In a medium pot or dutch oven, saute the garlic and peppers in oil until peppers are soft. Add all other ingredients except feta and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until germ separates on quinoa (it will look like a little white coil attached to each grain).

Serving Size: Makes 6 main course servings or 8-10 smaller side servings.

Number of Servings: 6

Recipe submitted by SparkPeople user HORNED_GODDESS.

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