One-Pot Spanish Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Spanish quinoa with chickpeas, artichokes, and vegetables in a aromatic cumin and paprika-spiced broth. Hearty and plant-based, it makes a satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1 cup uncooked quinoa (rinsed)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 15-ounce can quartered artichoke hearts water, drained
- juice of 1 lemon
- fresh parsley for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1389mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 162mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.