Spinach & Artichoke Dip Quinoa with Crispy Parmesan Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425 F. Add chickpeas, olive oil and Parmesan to a small bowl, and season with a pinch of salt and pepper. Mix together until the chickpeas are evenly coated, and then spread in a single layer on a parchment paper-lined baking sheet. Bake for 20-30 minutes or until chickpeas are golden and crispy.

Step 2

2. While chickpeas are baking, add quinoa and 2 cups veggie broth to a small/medium pot. Bring to a boil, and then reduce heat to low. Cover and cook for 10-15 minutes or until is fully cooked and fluffy.

Step 3

3. Heat up olive oil in a large pan on medium-low heat. Add onions, and cook for 5-6 minutes until onions are soft and translucent. Add the spinach and remaining 1 tbsp vegetable broth and sauté until the spinach has cooked down. Add the garlic and artichoke hearts, and mix together.

Step 4

4. Turn the heat to low and add the Greek yogurt, grated Parmesan, garlic and onion powder, and another pinch of salt and pepper. Mix together, and then add in your quinoa, and mix again.

Step 5

5. Transfer to two bowls and top with crispy chickpeas and another sprinkle of Parmesan.