This is great for a side or can even be a dish all on its own. Between the spinach, quinoa, and garbanzos this is a powerhouse of fiber and nutrients. Easy enough to make of course. This recipe and image are courtesy of Women’s Health.
Average time: 25 minutes
Serves: 4 as a side, 2-3 as a main course
1 cup of quinoa (can use whole-wheat couscous as well)
2 cups of vegetable broth (optional)
1 1/2tsp chopped garlic
2-3 medium zucchini, quartered and sliced
2 carrots, grated
1 red bell pepper, chopped
1 (140z) canned garbanzo beans, rinsed and drained
1 bunch scallions, chopped
2 Tbsp olive oil
3 Tbsp white-wine vinegar
1/4 tsp salt
6 c fresh spinach leaves, cleaned and dried
3 0z feta crumbled feta (optional)
1. Cook quinoa according to package directions. Suggest using vegetable broth but may use water as well.
2. In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.
3. Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.
4. Add scallion mixture and quinoa to sauté pan; heat through. Let cool slightly.
5. Mix spinach, garbanzo bean mixture and feta (if using) in a bowl using tongs or salad spoons to toss.