Description
A quick and nutritious quinoa and chickpea dish, loaded with vibrant vegetables and rich in protein.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Rinse quinoa under cold water for a few minutes to remove bitterness.
- In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes.
- While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bell pepper and sauté for about 5 minutes until it softens.
- Stir in drained chickpeas and halved cherry tomatoes. Sauté for another 5 minutes.
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet. Mix thoroughly and season with cumin, salt, and pepper.
- Garnish with fresh parsley before serving.
Notes
For added flavor, consider serving over leafy greens or topping with avocado slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa, chickpeas, vegan, healthy, quick meals
