A light and tasty soup.
Ingredients
1 tablespoon olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
1 cup uncooked quinoa
1 (15.5 oz) can chickpeas, rinsed and drained
3 scallions, minced
½ teaspoon fresh or dried oregano
2 1/4 cups vegetable broth
Salt and freshly ground black pepper
9 ounces baby spinach, coarsely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons minced fresh Italian parsley
Directions
Heat the oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 4 minutes to soften. Stir in the garlic and sauté for 1 minute longer.
Add the quinoa, chickpeas, scallions, oregano, broth, and salt and pepper to taste. Cover and cook until the quinoa is just tender, about 15 minutes.
Stir in the spinach to wilt, then add the lemon juice and parsley.