Veggie Quinoa Bowls with Chickpeas and Pine Nuts
These protein-packed veggie quinoa bowls will keep you full for hours. Look no further for a super healthy vegetarian dinner!
Servings 4 servings
- 1 tbsp Oil
- 2 Leeks chopped
- 1 400g tin Chickpeas drained and rinsed
- 2 Carrots peeled and juilenned
- 2 Courgettes thinly sliced lengthways
- 200 g Quinoa
- 2 cloves Garlic crushed
- 700 ml Vegetable Stock
- 1 tsp Fresh Mint chopped
- 2 tbsp Pine Nuts toasted
- 1/2 Lemon in wedges
- 3 Radishes thinly sliced
Place the quinoa and vegetable stock in a saucepan and simmer over a low heat until all the stock has been absorbed by the quinoa.
While the quinoa is cooking heat the oil over a medium heat. Add the leek and garlic and fry until softened. Add the chickpeas and cook for another couple of minutes.
Stir the chickpea mixture into the quinoa along with the mint and pine nuts and keep warm. Heat a griddle over a high heat and cook the courgette for 5 minutes, flipping halfway through to make sure you get nice char marks.
Build your bowls by placing a helping of quinoa in each bowl and topping with some carrot, courgette, radish and a lemon wedge.
Calories: 484kcal | Carbohydrates: 76g | Protein: 19g | Fat: 13g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 1054mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6435IU | Vitamin C: 34.1mg | Calcium: 131mg | Iron: 6.9mg