Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 cup quinoa, rinsed thoroughly
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 medium zucchini, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 6 cups vegetable broth, low sodium
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic and oregano, cooking for 60 seconds until the fragrance is released.
  3. Pour in the diced tomatoes and vegetable broth. Increase heat to bring the liquid to a gentle boil.
  4. Stir in the rinsed quinoa and chickpeas. Reduce heat to low, cover, and simmer for 15–20 minutes until the quinoa is translucent and the grain 'tail' pops out.
  5. Remove the pot from heat. Stir in the zucchini and baby spinach, allowing residual heat to wilt the greens and soften the zucchini.
  6. Stir in the lemon juice. Season with salt, pepper, and red pepper flakes.