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–+ servings
A round, white plate has been topped with grape tomatoes, baby spinach, and quinoa that has been seasoned with tomato.
4.66 from 20 votes

Tomato Quinoa & Chickpeas

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

  • 2 teaspoons olive oil substitute water for sautéing to make oil free
  • 1 small onion diced
  • 1 cup dry quinoa rinsed
  • 1 1/2 cups vegan broth (vegetable or no-chicken; you can substitute water)
  • 8 ounces tomato sauce (1 cup)
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon Kosher salt (more to taste)
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • Red wine vinegar (to taste)
  • Crushed red pepper flakes (to taste)
  • Chopped parsley or cilantro (optional)

Instructions

  • 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, 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 the other seasonings as needed, and fold in some fresh herbs, if you like.