Creamy Chickpea and Quinoa Skillet with Spinach

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

Creamy Chickpea and Quinoa Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Spinach

Savor a comforting, creamy skillet dinner featuring tender chickpeas, fluffy quinoa, and fresh baby spinach gently enveloped in a light silken tofu sauce with a boost of protein from egg whites. This vibrant dish melds warm, hearty textures with bright, fresh notes that make each bite both satisfying and nourishing.

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NUTRITION

498kcal
Protein
47.4g
Fat
12.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Quinoa

100g Silken Tofu

1 cup Egg Whites

2 cups fresh Spinach

1 tsp Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Stir in the cooked chickpeas and quinoa, letting them warm through for 2 minutes.

  • 3

    Blend the silken tofu with the lemon juice, salt, and pepper in a small bowl until smooth to create a light creamy sauce.

  • 4

    Pour the egg whites into the skillet and allow them to gently scramble with the chickpeas and quinoa. Stir frequently to combine.

  • 5

    Once the egg whites begin to set, gently fold in the fresh spinach until just wilted.

  • 6

    Drizzle the tofu-lemon sauce over the mixture and stir to evenly incorporate, allowing the creaminess to bind the ingredients.

  • 7

    Adjust seasoning with additional salt and pepper if needed and serve warm.

Creamy Chickpea and Quinoa Skillet with Spinach

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

Creamy Chickpea and Quinoa Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Spinach

Savor a comforting, creamy skillet dinner featuring tender chickpeas, fluffy quinoa, and fresh baby spinach gently enveloped in a light silken tofu sauce with a boost of protein from egg whites. This vibrant dish melds warm, hearty textures with bright, fresh notes that make each bite both satisfying and nourishing.

NUTRITION

498kcal
Protein
47.4g
Fat
12.1g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Quinoa

100g Silken Tofu

1 cup Egg Whites

2 cups fresh Spinach

1 tsp Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Stir in the cooked chickpeas and quinoa, letting them warm through for 2 minutes.

  • 3

    Blend the silken tofu with the lemon juice, salt, and pepper in a small bowl until smooth to create a light creamy sauce.

  • 4

    Pour the egg whites into the skillet and allow them to gently scramble with the chickpeas and quinoa. Stir frequently to combine.

  • 5

    Once the egg whites begin to set, gently fold in the fresh spinach until just wilted.

  • 6

    Drizzle the tofu-lemon sauce over the mixture and stir to evenly incorporate, allowing the creaminess to bind the ingredients.

  • 7

    Adjust seasoning with additional salt and pepper if needed and serve warm.