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

Enjoy a hearty and creamy vegetarian skillet where protein-packed chickpeas and fluffy quinoa harmonize with fresh spinach in a savory, spiced tomato base, enriched with a cool dollop of tangy Greek yogurt for an extra creamy finish.

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NUTRITION

714kcal
Protein
39.7g
Fat
21.1g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained, no salt added)

1/2 cup Cooked Quinoa

2 cups Spinach (raw)

3/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/2 medium Red Onion

2 cloves Garlic

1 cup Diced Tomatoes (canned, no salt added)

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the smoked paprika and ground cumin, letting the spices toast briefly.

  • 4

    Add the chickpeas and diced tomatoes to the skillet, stirring to combine and letting the mixture simmer for about 5 minutes.

  • 5

    Mix in the cooked quinoa and allow it to warm through, soaking up the flavors from the sauce.

  • 6

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 7

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt to create a creamy texture.

  • 8

    Season with salt and pepper to taste, then 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

Enjoy a hearty and creamy vegetarian skillet where protein-packed chickpeas and fluffy quinoa harmonize with fresh spinach in a savory, spiced tomato base, enriched with a cool dollop of tangy Greek yogurt for an extra creamy finish.

NUTRITION

714kcal
Protein
39.7g
Fat
21.1g
Carbs
89g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained, no salt added)

1/2 cup Cooked Quinoa

2 cups Spinach (raw)

3/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/2 medium Red Onion

2 cloves Garlic

1 cup Diced Tomatoes (canned, no salt added)

1 tsp Smoked Paprika

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped red onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.

  • 3

    Stir in the smoked paprika and ground cumin, letting the spices toast briefly.

  • 4

    Add the chickpeas and diced tomatoes to the skillet, stirring to combine and letting the mixture simmer for about 5 minutes.

  • 5

    Mix in the cooked quinoa and allow it to warm through, soaking up the flavors from the sauce.

  • 6

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 7

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt to create a creamy texture.

  • 8

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