Quinoa with Sautéed Vegetables

Rinse the quinoa in a mesh strainer and drain well. Add the quinoa, water and 1/2 teaspoon salt to a small pot. Bring to a boil, cover, and reduce to a simmer for 15 minutes.

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 with salt and pepper, and continue to cook another 2 minutes.

Fluff the quinoa and combine with the sautéed veggies. Top with basil and scallions. Drizzle with extra virgin olive oil.