Description
A delicious vegan Thanksgiving dinner that everyone will enjoy.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- 2 cups of spinach
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until quinoa is fluffy.
- In a skillet, sauté onions, carrots, and celery until tender.
- Add garlic and cook for 1 minute.
- Stir in chickpeas, spinach, thyme, and rosemary.
- Combine quinoa with the veggie mixture.
- Season with salt and pepper.
- Serve warm.
Notes
- This dish can be made ahead of time and reheated.
- Feel free to add your favorite vegetables.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan thanksgiving dinner, plant-based, holiday meal