Mediterranean Quinoa Breakfast Bowl with Chickpeas & Spinach

Ingredients

• 1 cup Quinoa
• 2 cups Water or Vegetable Broth
• 2 tablespoons Olive Oil
• 0.5 cup Red Onion
• 2 cloves Garlic
• 1 can Chickpeas
• 5 oz Spinach
• 4 oz Feta Cheese
• 0.25 cup Sun-Dried Tomatoes
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. 2While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. 3Add the chickpeas and sun-dried tomatoes to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4Add the spinach to the skillet and cook until wilted, about 2 minutes.
5. 5In a large bowl, combine the cooked quinoa, skillet mixture, feta cheese, and lemon juice. Season with salt and pepper to taste.
6. 6Divide the mixture into bowls and serve immediately.

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