One Pot Quinoa

Course: MainsCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time




  • * 1 tablespoon Olive Oil

  • * 2 Garlic Cloves minced

  • * 1 White Onion Diced

  • * 1 small Sweet Potato diced

  • * 1 Red Bell Pepper diced

  • * 1 teaspoon Red Chilli Flakes

  • * 1 tablespoon Dried Mixed Herbs

  • * 1 14 oz can Chickpeas drained (420 gram can)

  • * 1 cup Green Olives sliced

  • * 1/2 cup Sun Dried Tomatoes chopped

  • * 1 cup White Quinoa uncooked

  • * 2 cups Vegetable Broth

  • * 1 teaspoon Sugar

  • * 3 cups Baby Spinach loosely packed

  • * 1 cup coriander chopped


  • Heat olive oil in a saucepan over medium heat. Add garlic, onion, kumara, red bell pepper, red chilli flakes and dried herbs. Sauté until fragrant and vegetables have softened, about 5 minutes.
  • To the saucepan, add olives, sun dried tomatoes and drained chickpeas. Stir to combine.
  • Add uncooked white quinoa to the pot and stir to combine. Pour in Vegetable broth and sugar and stir for 10 seconds. Bring to a boil, then cover and reduce to simmer for 20 – 25 minutes until liquid has been absorbed.
  • Once cooked, leave covered for another 10 minutes. After 10 minutes, remove lid and stir in baby spinach and coriander. Let sit for a few minutes to allow Spinach time to wilt.
  • Season with salt and pepper as necessary and serve warm.

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