Spinach Feta Quinoa with Crispy Chick Peas and Leeks

Ingredients:

• 1/8 ounce fresh parsley
• 3 ounces baby spinach (or another green)
• 2/3 cup quinoa
• Salt and pepper to taste
• 1/4 tsp red pepper flakes
• 1 lemon
• 6 ounces feta cheese
• 1/8 ounce fresh chives
• 1 can chick peas
• 1 clove garlic
• 6 dried apricots
• 1 leek
• 1/8 ounce fresh basil

Instructions:

• Preheat oven to 425°F. Rinse all produce. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Drain and rinse chickpeas and pat dry with paper towel. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Thinly slice chives. Halve lemon.  
• In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
• On a baking sheet, toss 1 cup chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until almost crisp, about 10 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. Once chickpeas are roasted, add leeks to baking sheet, toss to combine, and roast until chickpeas and leeks are golden brown and crisp, 6-8 minutes more.
• While chickpeas and leeks roast, mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add basil, chives, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt, and whisk to combine.
• Using your hands, break feta into large pieces. Quarter apricots. Pat spinach dry and add to bowl with dressing, along with feta and apricots, and toss to combine. Add cooked quinoa and toss to coat. Taste and add salt and black pepper as desired.
• Divide spinach-feta quinoa between serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

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