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4.8 from 10 votes

Easy Spanish Quinoa & Chickpeas

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


  • 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 low sodium vegetable broth substitute water
  • 1 cup 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1/2 teaspoon salt
  • 1 1/2 cups cooked chickpeas 1 can, drained and rinsed
  • Red wine or apple cider vinegar to taste
  • Crushed red pepper flakes to taste
  • Chopped parsley or cilantro optional


  • 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.