Spinach Tomato Chick Peas

  November 2, 2013  |    Blog>Recipes>Desserts

Looking for an easy and delish Meatless Monday meal? This one rocks two “hot” foods plus lots of scrumptious healthy ones. Say hello to quinoa and chickpeas—both pack protein and fiber—gotta love that! Enjoy this nutrient packed meal!

Spinach & Tomato with Chick Peas and Quinoa:


  • ½ cup Chick Peas
  • ½ cup onions, finely chopped
  • Cooking spray or oil in a spray container.
  • 1 cup Fresh spinach, tightly packed
  • ½ 15 oz. can tomatoes w/ juice (no salt added)
  • ½ c. mushrooms, sliced
  • ¼ c. water
  • 1 tsp. garlic chopped,
  • 1 tsp. fresh basil, chopped
  • ½ c. quinoa, cooked


First, slice mushrooms and chop onion finely. Spritz a frying pan with cooking spray or oil from spray container and sauté onions and mushrooms on med- high heat. After onions and mushrooms are golden and tender, add spinach, garlic and a ¼ c. of water and stir. Sauté the spinach, onions, and mushrooms until the spinach is completely cooked. Then, add canned tomatoes, and chickpeas. Sautee all ingredients on low- medium for about 5-7 minutes. Afterwards, pour ingredients on ¼ c. of cooked quinoa and garnish with chopped basil.


Nutrition Facts: Serves: 2, Serving Size: 1/2 recipe; Calories Per Serving: 149; Total Fat: 2g; Protein: 7g; Carbohydrate: 27g; Fiber: 6g; Sugar: 5g; Sodium: 88mg


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