Description
Indulge in a vibrant high-protein vegan meal that’s both nutritious and bursting with flavor! This dish features fluffy quinoa, creamy chickpeas, and colorful veggies sautéed to perfection. Ideal for weeknight dinners or impressive gatherings, it’s an easy recipe that will leave your taste buds dancing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 cup bell peppers, diced (mixed colors)
- 2 cups fresh spinach
- 4 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and combine with vegetable broth in a pot over medium heat. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and diced bell peppers; sauté for about 5 minutes until fragrant.
- Stir in chickpeas, spinach, cumin, and paprika; cook until spinach wilts (about 3 minutes).
- Fluff cooked quinoa with a fork and add it to the skillet. Squeeze lemon juice over the mixture and stir gently to combine.
- Taste and adjust seasonings if necessary; cook together for an additional couple of minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg