This is simply the fastest dinner you can make especially if you have leftover quinoa on hand. Start to finish you’re done and plating in about 12 minutes. Plus, right now, using pantry ingredients is key!
This recipe is very flexible, add more or less spices if you like. Hot sauce would be a lovely addition, but hey – when isn’t it? Serve it up in bowls with some crusty bread and tuck in!
1 tbl olive oil
2-3 cups of mushrooms (use what you have on hand), rough chopped
1 small yellow onion, diced
5 cloves of garlic, minced
1 tbl of smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
Salt and pepper
1 – 14 oz can of chickpeas, drained and rinsed
2 cups of cooked quinoa
1 cup of frozen spinach or kale
2 tbl liquid aminos or soy sauce
1 handful or more of roasted cashew nuts
First prepare your quinoa according to package instructions. I cook mine in my Instant Pot 1 cup quinoa to 1 cup water, cover and cook for 1 minute. Natural release. Set that aside.
Into a skillet add your oil of choice. Once hot, add onions and mushrooms and cook for 6-8 minutes. Add garlic and stir often to avoid burning. Add your spices, stirring often again. After cooking for about 11-12 minutes, add your chickpeas, quinoa and greens of choice. Stir well to combine and then add your liquid aminos. Stir and taste. Adjust spices as needed. Right before serving, add your cashews – mix in and serve piping hot. Enjoy!
— Knead to Cook