Greek Stifado Breakfast Bowl
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesvegetarianglutenFreedairyFree
Nutrition (per serving)
900Calories
90 gProtein
80 gCarbs
40 gFat
10 gSugar
1000 mgSalt
Ingredients
- 1 cup Quinoa
- 1 cup Canned chickpeas
- 1/2 cup Kalamata olives
- 1/2 cup Artichoke hearts
- 1/2 cup Roasted red peppers
- 1 cup Spinach
- 2 tbsp Lemon juice
- 1 tsp Olive oil
Method
- Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the chickpeas, olives, artichoke hearts, and roasted red peppers, and cook for 2 minutes, until heated through.
- Add the quinoa to the skillet, stirring to combine with the chickpea mixture, and cook for 1 minute, until warmed through.
- Stir in the chopped spinach and cook, until wilted, about 1-2 minutes, then season with salt, to taste.
- Transfer the quinoa mixture to a bowl, then squeeze the lemon juice over the top and serve hot.
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