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Garlic Parmesan Chicken Meatloaves
3. Adding Spices and Tomatoes
Next, add the turmeric, ground coriander, ground cumin, and cayenne pepper (if using) to the pan. Fry the spices for a few seconds to release their aromas and enhance their flavors.
Add the passata or tomato puree and the chopped tomatoes to the pan. Season with salt to taste. Fry the mixture for about 3 minutes, or until the tomatoes have broken down completely and formed a thick paste.
4. Incorporating Spinach and Quinoa
Add the chopped spinach to the pan and mix well. Allow the spinach to wilt, which should take about 1 minute. Once the spinach is wilted, add the soaked and drained quinoa, cooked chickpeas, and vegetable broth/stock. Stir the mixture well to combine all the ingredients.
5. Cooking the Quinoa
Bring the mixture to a vigorous boil, then cover the pan with a lid and reduce the heat to low. Cook on low heat for about 20-25 minutes, or until the quinoa is fully cooked and has absorbed the liquid.
6. Final Touches
Once the quinoa is cooked, uncover the pan and increase the heat to medium or medium-high. Fry the mixture for about 2-3 minutes, stirring frequently to cook out any excess moisture. Turn off the stove and add freshly ground black pepper and a drizzle of olive oil (if using). Mix well to incorporate the flavors.
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Serving Suggestions
Serve the One Pot Spinach Quinoa and Chickpea hot. This dish is versatile and can be enjoyed on its own or paired with a fresh side salad. It’s perfect for meal prep and can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Nutrition Information
This recipe makes 3 to 4 servings. The following nutrition information is per serving:
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