Ingredients:
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 1 medium Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 1 large Red Bell Pepper (or 2 small), diced
- 1 cup White Quinoa, well rinsed
- 1 tsp Dried Oregano
- ½ tsp Smoked Paprika (optional)
- ½ tsp Salt (plus more to taste)
- ¼ tsp Black Pepper
- 1 can (15 oz / 425 g) Chickpeas, drained and rinsed
- 2 cups Hot Vegetable Stock (low sodium)
- Zest of 1 large Lemon
- 2 Tbsp Fresh Lemon Juice
- ½ cup Roasted Red Peppers (jarred), roughly chopped
- ¼ cup Sun-Dried Tomatoes (oil-packed, drained and sliced)
- 3 oz Feta Cheese, crumbled
- 2 cups Fresh Spinach, roughly chopped
- ¼ cup Fresh Dill, roughly chopped, divided
- Optional: A drizzle of good quality Balsamic Glaze for serving
Instructions:
- Preheat the oven to 400°F (200°C). Heat the EVOO in your Dutch Oven (or oven-safe pot) over medium heat. Sauté the diced onion and bell pepper for 5-7 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic!
- Add the well-rinsed quinoa, oregano, smoked paprika, salt, and pepper to the pot. Toast the mixture for 2 minutes, stirring constantly. Stir in the drained chickpeas.
- Pour in the hot vegetable stock, lemon zest, and lemon juice. Scrape the bottom of the pot to ensure nothing is sticking. Stir in the chopped roasted red peppers and sun-dried tomatoes. Bring the mixture to a rapid simmer.
- Cover the pot tightly with the lid (or aluminum foil). Transfer the pot to the preheated oven. Bake for 30 minutes, or until the liquid is almost fully absorbed.
- Carefully remove the pot from the oven. Gently stir in the fresh spinach and half of the fresh dill. The residual heat will wilt the spinach instantly. Taste and adjust the seasoning. Crumble the feta cheese evenly over the top of the quinoa.
- Cover the pot again and let it rest off the heat for 5 minutes. This steaming step is crucial for achieving light, fluffy quinoa.
- Uncover, scatter the remaining fresh dill over the feta, and serve straight from the pot.