quinoa salad II

Quinoa:

2 teaspoons extra-virgin olive oil $

Click to see savings

1 garlic clove, minced

1 cup organic vegetable broth

1 cup water

1 cup uncooked quinoa

1 1/2 teaspoons chopped fresh thyme

1/4 teaspoon salt

Chickpea mixture:

2 teaspoons extra-virgin olive oil, divided $

Click to see savings

2 cups thinly sliced leek (about 1 large)

4 garlic cloves, chopped

2 1/2 cups sliced fennel bulb (about 1 large)

1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)

1/2 teaspoon fennel seeds

1/2 cup white wine $

Click to see savings

1 cup organic vegetable broth

4 teaspoons chopped fresh thyme, divided

1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (5-ounce) package baby spinach $

Click to see savings

Preparation

1. 1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
2. 2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.
3. 3. Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.