Ingredients:
1 1/2 cup vegetable broth
2/3 cup quinoa, rinsed
1/2 can chickpeas, drained
1 red bell pepper, sliced lengthwise
1/4-1/2 red onion, sliced
1/2 bunch of asparagus, stalks broken into thirds
3 handfuls washed spinach
olive oil
salt and pepper
Directions:
Bring veggie broth to a boil. Add quinoa and set stove to medium-low heat. Cover.
Wash and prep veggies. Wait until quinoa has about 5-7 minutes left to cook (quinoa usually takes about 15-20 minutes, and at the 5 minute mark most of the liquid should be gone, if you still have a lot of liquid remaining, turn up the heat, just be careful not to burn it.).
Heat olive oil in a sautee pan on high, add peppers, onions and asparagus. Cook for about 5 minutes. Add spinach in the last minute and cook until wilted. Add chickpeas. Turn heat off.
By this time, the quinoa should be done. If all the liquid is not yet gone, drain the quinoa if you don't like it brothy. Transfer your vegetables to a bowl and mix in the quinoa.
