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Quinoa with chickpeas and baby spinach is a simple and wholesome healthy recipe.


3-4 servings

Total time

30 minutes




Sides, Lunch


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cup Cooked Chickpeas (you may use canned or cook them from scratch)
  • 1 handful of baby spinach
  • 1 bunch of parsley
  • ⅓ cup pumpkin seeds
  • 10 sun-dried tomatoes chopped
  • salt
  • pepper
  • 2 tbsp olive oil ((divided))


  1. Rinse the quinoa under running water 2-3 times, then put it in a medium pan with 2 cups of water and a pinch of salt and cook over medium heat, for around 20 minutes, or until it has absorbed all the water.
  2. While the quinoa is cooking clean and chop the spinach and parsley and set aside.
  3. Chop the sun-dried tomatoes and add them to the spinach.
  4. If you’re using canned chickpeas, discard the soaking liquid and add them to the chopped spinach.
  5. Once the quinoa is ready, add it to the spinach, tomatoes and chickpea mixture.
  6. Season with salt and pepper and add pumpkin seeds and olive oil.
  7. If you are using the lemon, squeeze half a lemon and add also its zest with you want it to be more lemony.
  8. Enjoy immediately or pour it into an airtight container to bring it to work.
  9. View the recipe instructions at Mandarina

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