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Spinach quinoa with chickpeas, seeds and feta

By Phillippa Cheifitz

Serves 3-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

170 g quinoa
3 cups vegetable stock
Sea salt and freshly ground black pepper, to taste
1x400 g chickpeas can, rinsed and drained
200 g spinach or Swiss chard, shredded
100 g feta, crumbled
2-3 T toasted sunflower seeds, for sprinkling
1-2 T olive oil, for drizzling

Method

Rinse the quinoa in a sieve until the water runs clear. Drain well. Bring the stock to the boil in a saucepan. Add ½ t salt, the quinoa and chickpeas. Bring back to the boil and add the spinach.

Reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and translucent. Drain and return to the pan. Add the crumbled feta. Cover and allow to stand for 10 minutes. Fluff up with a fork and season to taste.

Sprinkle with the sunflower seeds and drizzle with the olive oil.