Vegan, Mediterranean-inspired Quinoa and Chick Pea grain bowl over spinach

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,933.2 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.7 g

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easy lunch, prep it out and put it in six pyrex for the week. All Plant Based easy lunch, prep it out and put it in six pyrex for the week. All Plant Based
Number of Servings: 6


    1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    3.5 serving Great Value Chick Peas Canned
    14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
    6 cup Spinach, fresh
    3 tsp TONE'S granulated garlic (by PIXIEWINGS2)
    3 tsp Onion powder
    1 tsp Pepper, red or cayenne
    1.5 tbsp Table Salt (by CECELIAMERWIN)
    2 tbsp Red Wine Vinager (by MARNIJT)
    3 tsp Fennel seed


nutritional yeast is a nice finish if you're craving that cheesy umami! Finish with fresh basil, green onions, pickled red onions, or mint if you have it!


Toast quinoa in a heavy bottomed pot with a lid with all herbs and spices in oil until toasty. Add vinegar and get any browned bits off the bottom of your pot. Add can of drained chickpeas, stir more to incorporate flavors. Pour two cups boiling water over, cover tightly. Will be ready in 15-20 minutes. To plate, put a handful of fresh baby spinach on a plate and pile serving of hot grains.

Serving Size: makes 6 2-cup servings. (1 of those cups is the fresh spinach bed!)

Number of Servings: 6

Recipe submitted by SparkPeople user CAROLINE1000.

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