Ingredients
- 1 tablespoon olive oil, or more if needed
- 1 sweet onion (such as Vidalia®), chopped
- 3 cloves garlic, minced, or to taste
- 1 cup quinoa, rinsed
- 1 ¼ cups vegetable broth
- 1 small zucchini, chopped
- 1 cup mushrooms, sliced
- 2 stalks celery, chopped
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
- 1 cup baby spinach leaves
- 1 (15 ounce) can garbanzo beans, drained and rinsed
Why This Dish Is So Satisfying
Chef Tips
- Use high heat when stir-frying to keep vegetables crisp and bright.
- Add sauces gradually and taste as you go to balance flavors perfectly.
Step 1
Heat some olive oil in a large pan over medium heat. Add the chopped onion and cook it, stirring now and then, until it’s soft and translucent—this should take about 5 minutes. Next, toss in the garlic and quinoa, lowering the heat slightly. Keep stirring for 5 to 7 minutes until the quinoa turns a light golden brown and smells toasty.
Step 2
Slowly pour in the stock while stirring to combine everything. Turn the heat back up to medium and bring it to a gentle boil. Once it’s bubbling, add the zucchini, mushrooms, and celery. Season with salt and pepper to your liking. Lower the heat to medium-low and let it simmer, stirring occasionally, until the veggies are tender—around 15 minutes.
Step 3
Finally, stir in the baby spinach and garbanzo beans. Let everything cook together for another 10 to 15 minutes, until the quinoa is nice and tender and the flavors have melded. Give it a taste and adjust the seasoning if needed before serving.
