Quinoa with Roasted Red Peppers, Chickpeas, and Feta

I serve this Quinoa dish over a bed of baby spinach. The warmth of the quinoa wilts the spinach perfectly so there’s no need to cook it separately. Make sure you have enough time to roast the peppers. You could even do that a day ahead and have them ready when you want to prepare the dish. I’ve used red quinoa for this because I like the hardy texture. You could use any kind, or a combination.

Quinoa with Roasted Red Peppers, Chickpeas, and Feta

1 T olive oil
1 small onion, chopped
2 clove garlic, chopped
2 roasted red peppers, chopped (Coat 2 red peppers in olive oil. Put them in a preheated oven at 425 and roast while turning to make sure it’s even. Then put them in a plastic bag for a few minutes and the skin will easily peel off. Seed and chop.)
1 cup red quinoa, rinsed
2 cup vegetable broth (or water)
1 Teaspoon oregano, chopped
salt and pepper to taste
1 cup chickpeas
1/4 cup feta, crumbled
1/4 cup balsamic vinaigrette (mix of balsamic vinegar and olive oil with salt and pepper)

To prepare:
1.Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute.

2.Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil.

3.Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 20 minutes.

4.Remove from heat and mix in the chickpeas, feta, and balsamic vinaigrette. If you won’t be serving it right away, add the feta once it’s cooled so it doesn’t just melt away.

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