Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

Savor a vibrant Mediterranean bowl featuring tender, grilled chicken breast nestled over a bed of fluffy quinoa intertwined with hearty chickpeas, crisp diced vegetables, and a sprinkle of tangy feta cheese. Finished with toasted pine nuts and fresh herbs, this dish delivers a delightful harmony of textures and flavors.

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NUTRITION

441kcal
Protein
39.8g
Fat
11.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (92g)

1/4 cup cooked Chickpeas (41g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Toasted Pine Nuts (9g)

1/8 cup Crumbled Feta Cheese (19g)

1 serving Mixed Mediterranean Vegetables (100g)

2 tablespoons Fresh Herbs (parsley & basil, 6g)

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PREPARATION

  • 1

    Preheat a small skillet over medium heat and lightly toast the pine nuts until golden and fragrant, stirring frequently to avoid burning. Remove and set aside.

  • 2

    In a bowl, combine the cooked quinoa and chickpeas. Season with salt, pepper, and a drizzle of olive oil if desired.

  • 3

    Dice the tomatoes, cucumbers, and red onion and add them to the quinoa mixture along with the fresh herbs.

  • 4

    Slice the pre-grilled chicken breast into bite-sized pieces and gently incorporate it into the salad.

  • 5

    Sprinkle crumbled feta cheese over the top and finish with the toasted pine nuts.

  • 6

    Toss lightly to combine all flavors and serve immediately, enjoying the balance of protein, texture, and Mediterranean freshness.

Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Quinoa with Toasted Pine Nuts

Savor a vibrant Mediterranean bowl featuring tender, grilled chicken breast nestled over a bed of fluffy quinoa intertwined with hearty chickpeas, crisp diced vegetables, and a sprinkle of tangy feta cheese. Finished with toasted pine nuts and fresh herbs, this dish delivers a delightful harmony of textures and flavors.

NUTRITION

441kcal
Protein
39.8g
Fat
11.7g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (92g)

1/4 cup cooked Chickpeas (41g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Toasted Pine Nuts (9g)

1/8 cup Crumbled Feta Cheese (19g)

1 serving Mixed Mediterranean Vegetables (100g)

2 tablespoons Fresh Herbs (parsley & basil, 6g)

PREPARATION

  • 1

    Preheat a small skillet over medium heat and lightly toast the pine nuts until golden and fragrant, stirring frequently to avoid burning. Remove and set aside.

  • 2

    In a bowl, combine the cooked quinoa and chickpeas. Season with salt, pepper, and a drizzle of olive oil if desired.

  • 3

    Dice the tomatoes, cucumbers, and red onion and add them to the quinoa mixture along with the fresh herbs.

  • 4

    Slice the pre-grilled chicken breast into bite-sized pieces and gently incorporate it into the salad.

  • 5

    Sprinkle crumbled feta cheese over the top and finish with the toasted pine nuts.

  • 6

    Toss lightly to combine all flavors and serve immediately, enjoying the balance of protein, texture, and Mediterranean freshness.