One-Pot Mediterranean Quinoa with Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A nourishing one-pot quinoa dish infused with Mediterranean flavors, packed with protein-rich chickpeas and vibrant spinach. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs quinoa, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rinsed quinoa
• 2 tbsp olive oil
• 2 cloves, minced garlic cloves
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup canned chopped tomatoes
• 2 cups vegetable broth
• 3 cups baby spinach
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Stir in 1 cup rinsed quinoa, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to toast the quinoa lightly.
3. Step 3: Add 1 cup canned chopped tomatoes, 1 can (15 oz) drained and rinsed chickpeas, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until quinoa is tender and liquid is absorbed.
4. Step 4: Remove the pot from heat, gently fold in 3 cups baby spinach and 1 tsp lemon zest until the spinach wilts and everything is well combined.
5. Step 5: Let sit covered for 5 minutes before fluffing with a fork and serving warm.