YOUR SOLIN GENERATED RECIPE
Lemon Herb Chickpea and Quinoa Bowl with Fresh Vegetables
A vibrant bowl brimming with tangy lemon-herbed dressing tossed through warm quinoa, hearty chickpeas, protein-rich edamame, and grilled extra firm tofu, all presented atop a bed of crisp baby spinach and colorful fresh vegetables. This dish delights with bright flavors, satisfying textures, and a nourishing balance perfect for any meal of the day.
INGREDIENTS
0.75 cup cooked Chickpeas (approx 130g)
0.5 cup cooked Quinoa (approx 93g)
0.5 cup Shelled Edamame (approx 75g)
100g Extra Firm Tofu
1 cup Baby Spinach (30g)
0.5 cup Cherry Tomatoes (75g)
0.5 cup sliced Cucumber (52g)
0.5 medium Red Bell Pepper (50g)
1 tablespoon Lemon Juice (15g)
1 teaspoon Olive Oil (5g)
1 tablespoon Mixed Fresh Herbs (4g)
PREPARATION
Prepare the quinoa according to package instructions if not already cooked.
Rinse and drain the chickpeas and shelled edamame if using canned, or ensure they are cooked.
Press and slice the extra firm tofu into cubes. Optionally, lightly season with salt and pepper.
In a non-stick pan, lightly sauté the tofu cubes over medium heat until golden on all sides, about 5-7 minutes.
In a large bowl, combine the cooked quinoa, chickpeas, shelled edamame, and sautéed tofu.
Add baby spinach, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.
In a small bowl, whisk together lemon juice, olive oil, and chopped fresh herbs. Season with a pinch of salt and pepper.
Pour the dressing over the bowl mixture and gently toss until all ingredients are evenly coated.
Serve immediately and enjoy your refreshing, protein-packed meal.