Creamy Chickpea and Quinoa Stir Fry with Broccoli

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

Creamy Chickpea and Quinoa Stir Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Stir Fry with Broccoli

Enjoy a vibrant, hearty dinner featuring tender cubes of tempeh, lightly sautéed chickpeas and quinoa, and crisp broccoli florets all tossed in a silky, tangy Greek yogurt sauce with aromatic garlic and red onion accents. This plant-forward stir fry delivers a delicate balance of creaminess and crunch, making it both nutritious and satisfying.

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NUTRITION

485kcal
Protein
41.3g
Fat
15.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1/3 cup Cooked Chickpeas

1/3 cup Cooked Quinoa

1 cup Broccoli, chopped

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1/4 medium Red Onion

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PREPARATION

  • 1

    Press and cut the tempeh into small cubes.

  • 2

    In a non-stick pan, heat olive oil over medium heat and sauté the minced garlic and finely sliced red onion until fragrant and translucent.

  • 3

    Add the tempeh cubes and cook until they start to brown, about 5-6 minutes.

  • 4

    Mix in the cooked chickpeas and quinoa, stirring gently to combine.

  • 5

    Fold in the broccoli florets and cook for an additional 3-4 minutes until they are tender-crisp.

  • 6

    Remove the pan from heat and stir in the nonfat Greek yogurt, coating all the ingredients evenly with the creamy sauce.

  • 7

    Season with salt and pepper to taste, then serve warm.

Creamy Chickpea and Quinoa Stir Fry with Broccoli

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

Creamy Chickpea and Quinoa Stir Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Stir Fry with Broccoli

Enjoy a vibrant, hearty dinner featuring tender cubes of tempeh, lightly sautéed chickpeas and quinoa, and crisp broccoli florets all tossed in a silky, tangy Greek yogurt sauce with aromatic garlic and red onion accents. This plant-forward stir fry delivers a delicate balance of creaminess and crunch, making it both nutritious and satisfying.

NUTRITION

485kcal
Protein
41.3g
Fat
15.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh

1/3 cup Cooked Chickpeas

1/3 cup Cooked Quinoa

1 cup Broccoli, chopped

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

1/4 medium Red Onion

PREPARATION

  • 1

    Press and cut the tempeh into small cubes.

  • 2

    In a non-stick pan, heat olive oil over medium heat and sauté the minced garlic and finely sliced red onion until fragrant and translucent.

  • 3

    Add the tempeh cubes and cook until they start to brown, about 5-6 minutes.

  • 4

    Mix in the cooked chickpeas and quinoa, stirring gently to combine.

  • 5

    Fold in the broccoli florets and cook for an additional 3-4 minutes until they are tender-crisp.

  • 6

    Remove the pan from heat and stir in the nonfat Greek yogurt, coating all the ingredients evenly with the creamy sauce.

  • 7

    Season with salt and pepper to taste, then serve warm.