This is a quick vegan dish that can be modified a bit based on which produce is in season where you live. This morning, at the farmer’s market (in CA), I came across all of this great looking produce listed below (with the exception of the lemon) and found that it all works really well in this dish. The Thai basil and lemon juice add a really interesting and refreshing flavor – and make it easy to avoid adding salt to this dish. The dish is full of flavor without it (salt), so no need to pile on sodium.
And, fun fact – Quinoa is a really nice source of iron. ¼ cup contains 10% of the recommended daily value.
-Quinoa (approx 2 cups, uncooked)
-Chickpeas (approx 2 cups)
-Zucchini (1 cup chopped)
-Spinach (1 cup chopped)
-Kale ( ½ cup chopped)
-Yellow onion ( ¼ cup diced)
-Red pepper flakes
Bring 4 cups of water to boil on the stove top, add 2 cups of quinoa and reduce to a simmer. Cover and cook until the water is absorbed (10-15 minutes). The grain will appear translucent and soft when the quinoa is cooked.
While the quinoa is cooking, chop the zucchini into small cubes until you have approximately 1 cup. Chop the spinach, kale, and onion as well.
When the quinoa is finished, add olive oil (2 Tbsp.) and a bit of lemon juice. Mix together and add the chickpeas. Add the chopped onion, spinach, kale, and zucchini. Add freshly cracked black pepper and red pepper flakes. Mix well.
Top with fresh tomatoes, Thai basil, and another splash of lemon juice.