NUTRITION

SERVINGS

INGREDIENTS

0.33 cup dry quinoa

1 cup canned chickpeas

2 tbsp hemp hearts

0.5 oz feta cheese

1 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.66 cups of water in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  Drain and rinse the chickpeas, then pat them dry with a paper towel.

• 3

  In a skillet over medium heat, toast the chickpeas with the nutritional yeast and dried oregano for 5-7 minutes until slightly golden.

• 4

  In a small jar, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper to create the dressing.

• 5

  Place the baby spinach in a large serving bowl and top with the cooked quinoa and warm chickpeas.

• 6

  Add the diced cucumber, halved cherry tomatoes, crumbled feta cheese, and hemp hearts to the bowl.

• 7

  Drizzle the lemon-herb dressing over the top and garnish with fresh parsley before serving.