Ingredients
Scale
- 1 cup quinoa (high in protein)
- 2 cups water
- 1 cup chickpeas (cooked)
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: 1 avocado, sliced, for garnish
Instructions
- Rinse 1 cup of quinoa under cold water to remove its natural coating and improve flavor.
- Combine the rinsed quinoa with 2 cups of water in a pot and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let simmer for 15 minutes until all water is absorbed.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat and sauté the diced bell pepper and chopped spinach with cumin, salt, and pepper for 5-7 minutes until tender.
- In a large bowl, combine the cooked quinoa, sautéed vegetables, and chickpeas. Garnish with sliced avocado if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions and reheat when ready to eat.
- These meals can be served warm or cold and pair well with salads or whole grain wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg