Description
This dish is packed with protein, healthy fats, and fiber, making it a nutritious meal that supports energy levels and metabolism.
Ingredients
Scale
- 1 cup of quinoa
- 2 cups of water or low-sodium vegetable broth
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 cup of broccoli florets
- 1 cup of diced bell peppers (any color)
- 1 medium red onion, diced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 tablespoon of lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Rinse the quinoa under cold water. In a medium pot, combine quinoa and water (or broth). Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Set aside.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add diced red onion and sauté for about 3-4 minutes until soft.
- Stir in minced garlic, bell peppers, and broccoli florets. Cook for another 5-6 minutes until vegetables are tender.
- Add the drained chickpeas, cumin, salt, and pepper. Stir well and cook for an additional 3 minutes.
- Once done, mix the quinoa into the vegetable and chickpea mix. Drizzle with lemon juice and stir to combine.
- Garnish with fresh parsley if desired. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg