Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

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

Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

Savor a harmonious blend of earthy roasted mushrooms, crunchy, crispy chickpeas, and tangy lemon-herb quinoa, crowned with a perfectly poached egg. This dish delivers vibrant flavors and textures—from the aromatic garlic and herbs to the satisfying crunch and soft, fluffy quinoa—making it a nourishing meal ideal for a wholesome dinner.

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NUTRITION

621kcal
Protein
32.2g
Fat
15.7g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1.25 cup Roasted Chickpeas

1/2 cup cooked Quinoa

1 Large Poached Egg

2 Garlic Cloves

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Herbs (Parsley & Thyme)

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. In a bowl, toss sliced mushrooms with minced garlic, 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly golden.

  • 2

    Meanwhile, dry rinse chickpeas and pat them dry. In a small bowl, combine chickpeas with the remaining 1 tsp olive oil, a pinch of salt, pepper, and a dash of lemon juice. Spread on a separate baking tray and roast for 20-25 minutes, stirring once, until crispy.

  • 3

    For the quinoa, rinse thoroughly under running water. In a small saucepan, combine 1/2 cup cooked quinoa with 1 Tbsp lemon juice and chopped herbs. Warm gently over low heat and season with salt and pepper.

  • 4

    Poach the egg in simmering water with a splash of vinegar for about 3-4 minutes until the egg white sets but the yolk remains soft.

  • 5

    To assemble, layer the lemon-herb quinoa on a plate, top with roasted mushrooms and crispy chickpeas, and gently place the poached egg on top. Drizzle any remaining lemon juice over the dish and garnish with extra herbs if desired.

Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

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

Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic Roasted Mushrooms with Crispy Chickpeas and Lemon-Herb Quinoa

Savor a harmonious blend of earthy roasted mushrooms, crunchy, crispy chickpeas, and tangy lemon-herb quinoa, crowned with a perfectly poached egg. This dish delivers vibrant flavors and textures—from the aromatic garlic and herbs to the satisfying crunch and soft, fluffy quinoa—making it a nourishing meal ideal for a wholesome dinner.

NUTRITION

621kcal
Protein
32.2g
Fat
15.7g
Carbs
87.9g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1.25 cup Roasted Chickpeas

1/2 cup cooked Quinoa

1 Large Poached Egg

2 Garlic Cloves

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Herbs (Parsley & Thyme)

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. In a bowl, toss sliced mushrooms with minced garlic, 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly golden.

  • 2

    Meanwhile, dry rinse chickpeas and pat them dry. In a small bowl, combine chickpeas with the remaining 1 tsp olive oil, a pinch of salt, pepper, and a dash of lemon juice. Spread on a separate baking tray and roast for 20-25 minutes, stirring once, until crispy.

  • 3

    For the quinoa, rinse thoroughly under running water. In a small saucepan, combine 1/2 cup cooked quinoa with 1 Tbsp lemon juice and chopped herbs. Warm gently over low heat and season with salt and pepper.

  • 4

    Poach the egg in simmering water with a splash of vinegar for about 3-4 minutes until the egg white sets but the yolk remains soft.

  • 5

    To assemble, layer the lemon-herb quinoa on a plate, top with roasted mushrooms and crispy chickpeas, and gently place the poached egg on top. Drizzle any remaining lemon juice over the dish and garnish with extra herbs if desired.