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Versatile Mediterranean Quinoa

I put in all the Mediterranean-inspired things I like. Feel free to make it your own by omitting, adding, and substituting at will. Want a veggie version? Omit the chicken. Hate spinach? Replace it with zucchini. Can't find Kalamata olives? Use plain black olives. You get the idea.

Makes 9 1-cup servings of 270 calories each.

Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 cups
Calories 270 kcal

Ingredients

  • 1/2 tbsp olive oil, extra virgin
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried red pepper flakes
  • 1/2 tsp dried dill
  • 1/2 tsp ground turmeric
  • 1 can garbanzo beans (chick peas), rinsed and drained
  • 3.5 ounce jar capers drained
  • 1 can quartered artichoke hearts, drained and chopped
  • 6 ounces roasted red peppers, drained and chopped
  • 5 ounces kalamata olives, halved or quartered
  • 1 cup quinoa, uncooked
  • 2 cups veggie or chicken broth (For an added flavor boost, reserve some of the juice from the capers, artichoke hearts, roasted red peppers, and/or kalamata olives, and use that as part of the 2 total cups liquid.)
  • 10 ounce bag fresh baby spinach leaves

Instructions

  1. In large (at least 6-quart) sauce pan or dutch oven over medium heat, brown chicken and garlic in oil. 

    Stir in thyme, red pepper flakes, dill and turmeric.

    Add next 7 ingredients (garbanzo beans through broth/liquid) and stir to combine. 

    Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes or until quinoa has absorbed the liquid and becomes light and fluffy.

    Remove pan from heat and stir in spinach leaves, about 1/3 of the bag at a time, until wilted and combined.

    Serve immediately or refrigerate/freeze in smaller portions for a future meal.