A fresh and balanced flexitarian meal featuring protein-rich quinoa, fiber-packed chickpeas, and colorful vegetables, seasoned with olive oil, lemon, and herbs for a nutritious Mediterranean-inspired dish.
*L’immagine è solo a scopo illustrativo e può differire dal risultato reale (generata con IA).*
Ingredienti
- 1 cup quinoa, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Disponibile per i membri NutriPro.
Istruzioni
- 1.Rinse the quinoa under cold water, then cook according to package instructions until fluffy.
- 2.While quinoa cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the onion and parsley.
- 3.In a large bowl, combine the cooked quinoa, chickpeas, tomatoes, cucumber, onion, and parsley.
- 4.In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.
- 5.Pour the dressing over the quinoa mixture and toss gently until well combined.
- 6.Adjust seasoning if needed and serve immediately, or chill for 15 minutes before serving for best flavor.
Informazioni nutrizionali
Perché questa ricetta
This recipe is healthy because it combines plant-based protein from quinoa and chickpeas with fiber-rich vegetables, heart-healthy olive oil, and fresh herbs, supporting balanced nutrition and sustained energy.
⭐ Recensioni e valutazioni
Ricette simili
Pan-Seared Mackerel with Warm Fennel & Freekeh Salad
A vibrant and nutritious flexitarian meal featuring omega-3 rich mackerel fillets served over a smoky freekeh and fennel salad, bursting with Mediterranean flavors. This unique dish is perfect for a quick, healthy, and satisfying weeknight dinner.