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.
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.