Creamy Chickpea and Quinoa Skillet with Leafy Greens

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

Creamy Chickpea and Quinoa Skillet with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Leafy Greens

Quinoa and chickpeas simmered in a savory nutritional yeast sauce with wilted greens, finished with a squeeze of lemon for a velvety texture.

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NUTRITION

462kcal
Protein
30.6g
Fat
7.8g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

0.5 cup Cooked Quinoa

2 tablespoon Nutritional Yeast

2 cup Baby Spinach

0.25 cup Unsweetened Soy Milk

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    In a non-stick skillet over medium heat, sauté the minced garlic with a splash of water or broth until fragrant.

  • 2

    Add the drained chickpeas and cooked quinoa to the skillet, stirring to combine and heat through.

  • 3

    Pour in the unsweetened soy milk and sprinkle the nutritional yeast over the mixture, stirring constantly until a thick, creamy sauce forms.

  • 4

    Add the baby spinach to the pan and toss gently until the leaves are just wilted.

  • 5

    Remove from heat and stir in the fresh lemon juice before serving warm.

Creamy Chickpea and Quinoa Skillet with Leafy Greens

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

Creamy Chickpea and Quinoa Skillet with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Leafy Greens

Quinoa and chickpeas simmered in a savory nutritional yeast sauce with wilted greens, finished with a squeeze of lemon for a velvety texture.

NUTRITION

462kcal
Protein
30.6g
Fat
7.8g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

0.5 cup Cooked Quinoa

2 tablespoon Nutritional Yeast

2 cup Baby Spinach

0.25 cup Unsweetened Soy Milk

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    In a non-stick skillet over medium heat, sauté the minced garlic with a splash of water or broth until fragrant.

  • 2

    Add the drained chickpeas and cooked quinoa to the skillet, stirring to combine and heat through.

  • 3

    Pour in the unsweetened soy milk and sprinkle the nutritional yeast over the mixture, stirring constantly until a thick, creamy sauce forms.

  • 4

    Add the baby spinach to the pan and toss gently until the leaves are just wilted.

  • 5

    Remove from heat and stir in the fresh lemon juice before serving warm.