Description
A vibrant, fiber-rich Mediterranean inspired dish that combines fluffy, protein-packed quinoa with crispy cumin-spiced chickpeas and fresh baby spinach. This recipe is designed to support stable energy levels and healthy digestion, making it a perfect meal for busy professionals. By using fresh lemon juice and high-quality olive oil, the salad remains light yet deeply flavorful, ensuring that plant-forward eating feels like a delicious reward rather than a chore.
Ingredients
2 cans chickpeas, rinsed and drained
1 cup quinoa, rinsed
4 cups fresh spinach
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp ground cumin
Instructions
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve.
Boil 2 cups of water in a pot, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes.
Preheat oven to 400°F (200°C).
Toss the chickpeas with olive oil and cumin on a baking sheet and roast for 20 minutes.
Combine the cooked quinoa and roasted chickpeas in a large mixing bowl.
Add the lemon juice and toss to combine.
Fold in the fresh spinach while the quinoa is warm to slightly wilt the leaves.
Notes
For added depth, toast the cumin in a dry skillet for 60 seconds before tossing with the chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
