Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

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

Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

Savor a vibrant medley of roasted chickpeas, tender tofu cubes, and colorful vegetables drizzled with lemon-herb goodness atop a bed of fluffy quinoa. This balanced, nutrient-packed dish offers bursts of citrus, aromatic herbs, and a delightful mix of textures perfect for a wholesome dinner.

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NUTRITION

558kcal
Protein
34.6g
Fat
18.8g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (approx 123g)

0.5 cup cooked Quinoa (approx 93g)

225g Firm Tofu

50g Red Bell Pepper

50g Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas, diced red bell pepper, diced red onion, and spinach with olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 4

    Spread the chickpea and vegetable mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until the chickpeas are lightly crisp and vegetables are tender.

  • 5

    While the vegetables roast, prepare the quinoa according to package instructions until fluffy.

  • 6

    Cut the firm tofu into 1-inch cubes. Lightly season with salt, pepper, and a splash of lemon juice if desired. In a separate pan, lightly sauté the tofu cubes over medium heat for 5-7 minutes until golden on all sides.

  • 7

    To assemble, spoon a bed of fluffy quinoa into a bowl, then top with the roasted chickpeas and vegetables and the golden tofu cubes.

  • 8

    Garnish with additional fresh herbs or a drizzle of lemon juice and serve warm.

Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

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

Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chickpeas and Vegetables with Fluffy Quinoa

Savor a vibrant medley of roasted chickpeas, tender tofu cubes, and colorful vegetables drizzled with lemon-herb goodness atop a bed of fluffy quinoa. This balanced, nutrient-packed dish offers bursts of citrus, aromatic herbs, and a delightful mix of textures perfect for a wholesome dinner.

NUTRITION

558kcal
Protein
34.6g
Fat
18.8g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (approx 123g)

0.5 cup cooked Quinoa (approx 93g)

225g Firm Tofu

50g Red Bell Pepper

50g Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas, diced red bell pepper, diced red onion, and spinach with olive oil, lemon juice, mixed fresh herbs, salt, and pepper.

  • 4

    Spread the chickpea and vegetable mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until the chickpeas are lightly crisp and vegetables are tender.

  • 5

    While the vegetables roast, prepare the quinoa according to package instructions until fluffy.

  • 6

    Cut the firm tofu into 1-inch cubes. Lightly season with salt, pepper, and a splash of lemon juice if desired. In a separate pan, lightly sauté the tofu cubes over medium heat for 5-7 minutes until golden on all sides.

  • 7

    To assemble, spoon a bed of fluffy quinoa into a bowl, then top with the roasted chickpeas and vegetables and the golden tofu cubes.

  • 8

    Garnish with additional fresh herbs or a drizzle of lemon juice and serve warm.