Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

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

Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

Enjoy a vibrant bowl of fluffy quinoa combined with crispy roasted chickpeas, creamy tangy feta, and marinated tofu, all tossed with fresh spinach and a bright lemon-herb dressing. Each bite offers a delightful mix of textures and flavors, perfect for a wholesome meal any time of day.

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NUTRITION

575kcal
Protein
33.6g
Fat
19.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (111g)

1 cup roasted chickpeas (164g)

1 oz feta cheese (28g)

125g firm tofu

1 cup fresh spinach

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp mixed fresh herbs (parsley & mint)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a cup of chickpeas, then toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, prepare the quinoa according to package directions if not already cooked.

  • 3

    Press the tofu gently to remove excess water, then cut it into cubes. Sauté the tofu in a nonstick pan over medium heat for about 5-7 minutes until lightly browned on all sides. Season with salt and pepper.

  • 4

    In a small bowl, whisk together lemon juice, olive oil (use the reserved half teaspoon or adjust if needed), chopped fresh herbs, salt, and pepper to create a vibrant dressing.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, sautéed tofu, and fresh spinach. Crumble the feta cheese over the top.

  • 6

    Drizzle the herb-lemon dressing over the bowl and gently toss everything together so that the flavors meld.

  • 7

    Serve immediately and enjoy your nutrient-packed, tangy, and herb-infused quinoa bowl.

Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

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

Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Tangy Feta and Herb-Roasted Chickpea Quinoa Bowl

Enjoy a vibrant bowl of fluffy quinoa combined with crispy roasted chickpeas, creamy tangy feta, and marinated tofu, all tossed with fresh spinach and a bright lemon-herb dressing. Each bite offers a delightful mix of textures and flavors, perfect for a wholesome meal any time of day.

NUTRITION

575kcal
Protein
33.6g
Fat
19.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (111g)

1 cup roasted chickpeas (164g)

1 oz feta cheese (28g)

125g firm tofu

1 cup fresh spinach

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp mixed fresh herbs (parsley & mint)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a cup of chickpeas, then toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, prepare the quinoa according to package directions if not already cooked.

  • 3

    Press the tofu gently to remove excess water, then cut it into cubes. Sauté the tofu in a nonstick pan over medium heat for about 5-7 minutes until lightly browned on all sides. Season with salt and pepper.

  • 4

    In a small bowl, whisk together lemon juice, olive oil (use the reserved half teaspoon or adjust if needed), chopped fresh herbs, salt, and pepper to create a vibrant dressing.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, sautéed tofu, and fresh spinach. Crumble the feta cheese over the top.

  • 6

    Drizzle the herb-lemon dressing over the bowl and gently toss everything together so that the flavors meld.

  • 7

    Serve immediately and enjoy your nutrient-packed, tangy, and herb-infused quinoa bowl.