Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and red bell pepper, stirring frequently for 4–5 minutes until the onion becomes translucent and the pepper softens. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the rinsed, drained quinoa to the pan. Stir constantly for 2–3 minutes until the quinoa smells nutty and turns a golden-brown hue.
  3. Stir in the tomato paste, smoked paprika, cumin, salt, and pepper. Coat the quinoa and vegetables thoroughly in the spice mixture for 1 minute to bloom the oils.
  4. Pour in the vegetable broth and add the chickpeas. Stir once to combine, bring the liquid to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes until liquid is fully absorbed.
  5. Remove the pan from heat. Stir in the frozen peas. Let the pot sit, covered, for 5 minutes before fluffing with a fork to separate the grains.