Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

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

Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant power bowl that combines fluffy quinoa, crispy roasted chickpeas, and marinated tofu with a burst of citrus-herb dressing. Fresh spinach and cherry tomatoes add a refreshing crunch while a drizzle of olive oil and a sprinkle of feta cheese bring balanced creaminess to each bite.

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NUTRITION

517kcal
Protein
33.2g
Fat
16g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

3/4 cup roasted chickpeas (~125g)

1/3 cup shelled edamame (~50g)

1/4 block grilled tofu (~85g)

1 tablespoon feta cheese (~15g)

1 cup fresh spinach

1/2 cup cherry tomatoes

1/2 teaspoon olive oil

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs

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PREPARATION

  • 1

    Prepare the quinoa according to package directions; once cooked, let it cool slightly.

  • 2

    Preheat your oven to 400°F if not using pre-roasted chickpeas. Season canned chickpeas (if raw) with your choice of spices and roast until crispy. If using pre-roasted chickpeas, measure out 3/4 cup.

  • 3

    Gently grill or pan-sear the tofu until lightly browned on each side.

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, and chopped herbs to create a citrus-herb dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then add roasted chickpeas, edamame, and grilled tofu.

  • 6

    Top with fresh spinach and cherry tomatoes.

  • 7

    Drizzle the citrus-herb dressing over the bowl, and sprinkle with feta cheese.

  • 8

    Toss gently to combine all ingredients and enjoy your balanced, protein-packed power bowl.

Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

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

Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Citrus-Herb Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant power bowl that combines fluffy quinoa, crispy roasted chickpeas, and marinated tofu with a burst of citrus-herb dressing. Fresh spinach and cherry tomatoes add a refreshing crunch while a drizzle of olive oil and a sprinkle of feta cheese bring balanced creaminess to each bite.

NUTRITION

517kcal
Protein
33.2g
Fat
16g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

3/4 cup roasted chickpeas (~125g)

1/3 cup shelled edamame (~50g)

1/4 block grilled tofu (~85g)

1 tablespoon feta cheese (~15g)

1 cup fresh spinach

1/2 cup cherry tomatoes

1/2 teaspoon olive oil

1 tablespoon fresh lemon juice

1 tablespoon mixed fresh herbs

PREPARATION

  • 1

    Prepare the quinoa according to package directions; once cooked, let it cool slightly.

  • 2

    Preheat your oven to 400°F if not using pre-roasted chickpeas. Season canned chickpeas (if raw) with your choice of spices and roast until crispy. If using pre-roasted chickpeas, measure out 3/4 cup.

  • 3

    Gently grill or pan-sear the tofu until lightly browned on each side.

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, and chopped herbs to create a citrus-herb dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa as the base, then add roasted chickpeas, edamame, and grilled tofu.

  • 6

    Top with fresh spinach and cherry tomatoes.

  • 7

    Drizzle the citrus-herb dressing over the bowl, and sprinkle with feta cheese.

  • 8

    Toss gently to combine all ingredients and enjoy your balanced, protein-packed power bowl.