This One Pan Skillet Recipe is EASY!
| Prep Time | 10 Minutes |
| Cook Time | 18-20 Minutes |
| Servings |
People
|
Ingredients
- 1 Small Asparagus Bunch (2 cups chopped)
- 1 Cup Cherry Tomatoes Cut in Chalf
- 1 1/2 Cups Fresh Spinach Chopped (tightly packed)
- 1 Medium Onion Diced
- 2 Medium Garlic Cloved Minced or pressed
- 1 Cup Quinoa (Dry, will be 2 cups after cooked)
- 1/3 Cup Kalamata Olives (Approximately 12-15 olives cut in half)
- 1 Can Chickpeas Drained and Rinsed
- 3 Cups Low Sodium Vegetable Broth
- 1 TBSP Dried Rosemary
- 1/2 TBSP Oregano
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- Salt To Taste (Optional)
Ingredients
|
|
Instructions
- Cook 1 cup dry quinoa with onions and garlic and all spices in 3 cups of vegetable broth, bring it to a boil and simmer for 12 minutes.
- 2. Add ALL other ingredients and simmer 7 minutes until asparagus is tender and liquids are absorbed.
- This is about 3-5 minutes away from being done. Liquids are almost absorbed.
Recipe Notes
This recipe is full of nutrients. Quinoa and Chickpeas have more protein per gram than meat. Berries (tomato is a berry) are a super antioxidant and will keep your arteries healthy. Cruciferus vegetables (Asparagus), and Allium vegetables (Onion) will help protect you from cancer. Leafy Greens (Spinach) have more calcium than dairy. Olives are a rich source of Omega 3's, a healthy essential fat.
A helpful smart phone app that helps remind you of your daily intake of nutrients is called 'Daily Dozen' by NutritionFacts.org
Check out my No Oil Cooking Tips.
PLEASE PIN THIS RECIPE ON PINTEREST!
Share this Recipe
