Mediterranean quinoa bowl with chickpeas & zucchini
Mediterranean quinoa bowl with chickpeas & zucchini: 572 kcal and 23 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Quinoa (raw)
- 150 g Chickpeas (canned) (drained)
- 120 g Zucchini (in half-moons)
- 40 g Romaine lettuce (shredded)
- 2 g Oregano
- 2 g Thyme
- 20 g Lemon (juice)
Instructions
- Cook 70 g Quinoa per package instructions in double the amount of salted water, then drain.
- Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 120 g Zucchini, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Quinoa in a bowl and add Chickpeas and Zucchini on top.
- Finish with 2 g oregano, 2 g thyme and the juice of half a lemon.
- Finish with 40 g fresh Romaine lettuce, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 572 kcal
- 23 g protein
- 77 g carbs
- 19 g fat