2teaspoonsolive oilsubstitute water for sautéing to make oil free
1 1/2cupslow sodium vegetable brothsubstitute water
1cup8 ounces tomato sauce
1teaspoondried oreganoor 1 tablespoon fresh
1 1/2cupscooked chickpeas1 can, drained and rinsed
Red wine or apple cider vinegarto taste
Crushed red pepper flakesto taste
Chopped parsley or cilantrooptional
Heat the oil in a medium sized pot over medium heat. When the oil is shimmering, add the onion. Cook, stirring frequently, for 5 minutes, or until the onion is soft and clear. Add the quinoa, broth, tomato sauce and paste, paprika, chili powder, oregano, salt, and chickpeas to the pot. Bring to a boil.
Reduce the heat to low, cover, and simmer for 13-15 minutes, or until the quinoa has absorbed all of the cooking liquid. Fluff the quinoa with a fork and allow it to sit, covered, for 5 minutes. Stir in vinegar and crushed red pepper flakes to taste, adjust seasonings as needed, and fold in some fresh herbs, if you like.
Leftover quinoa will keep for up to four days in an airtight container in the fridge. It can be frozen for 4-6 weeks.