Warm Quinoa, Chickpea & Roasted Veggie Salad
30 min 1 serving 400 kcal · 15 g proteinLevel: Intermediate
Ingredients
1 serving
- quinoa80 g
- cooked chickpeas100 g
- bell pepper50 g
- zucchini50 g
- vegetable oil5 g
- lemon juice5 g
- fresh parsley2 g
Method
- 1
Cook the quinoa (80 g) in boiling water for 12 min.
- 2
Chop the peppers and zucchini (100 g total), toss with vegetable oil (5 g) and spices.
- 3
Roast the vegetables in the oven at 200 °C for 15 min.
- 4
Mix the cooked quinoa, chickpeas (100 g), roasted vegetables, lemon juice (5 g) and fresh parsley (2 g).
Nutrition facts
per serving
| Energy | 400 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 55 g |
| Fat | 12 g |
| Fibre | 9 g |
| Iron | 3 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- legumes
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