Quinoa with Sauteed Vegetables

Easy weeknight side dish or meatless entree. Delicious served warm or cold!


  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt plus salt and pepper to taste
  • 2 tablespoons extra virgin olive oil plus additional for drizzling
  • 1/2 red bell pepper - chopped
  • 1/2 yellow bell pepper - chopped
  • 1/2 orange bell pepper - chopped
  • 3 cups Olivia’s Organics Baby Spinach
  • 1 cup cooked chickpeas
  • 2 tablespoons fresh basil - chopped
  • 2 scallions - chopped (mostly green part)


  • In a saucepan, add the quinoa, water and 1/2 teaspoon salt. Bring to a boil, cover and reduce to a simmer for 15 minutes, or follow package directions.
  • In a large sauté pan, heat the olive oil, add the peppers and sauté for 7 to 10 minutes over medium heat. Add the spinach and continue to cook until wilted. Add the chickpeas, season well with salt and pepper and continue to cook another 2 minutes. 
  • Combine the sautéed veggies with the cooked quinoa. Top with basil and scallions, and then drizzle with extra virgin olive oil.

Categories: Side, Spinach