Chickpea and Vegetable Stir-Fry with Quinoa and Spinach

This Chickpea and Vegetable Stir-Fry with Quinoa and Spinach is a vibrant and nutritious dish perfect for a healthy midnight meal. Packed with protein and fiber, it's both satisfying and easy to prepare.

Ingredients

• Quinoa - 1 cup (170g)
• Chickpeas (canned, drained) - 1 cup (240g)
• Spinach - 2 cups (60g)
• Bell pepper (diced) - 1 medium (150g)
• Carrot (sliced) - 1 medium (70g)
• Broccoli florets - 1 cup (90g)
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons (30ml)
• Soy sauce (low-sodium) - 2 tablespoons (30ml)
• Lemon juice - 1 tablespoon (15ml)
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional, for heat

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Add the diced bell pepper, sliced carrot, and broccoli florets to the skillet. Cook for 5-7 minutes until the vegetables are tender.
5. Stir in the chickpeas and cook for an additional 3-4 minutes until heated through.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Pour in the soy sauce and lemon juice, mixing well to combine. Season with salt, black pepper, and red pepper flakes if desired.
8. Serve the vegetable stir-fry over the cooked quinoa.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 14 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from a variety of vegetables.

Tags