Name: Crispy Chickpea Scramble with Spinach and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas, drained; 0.5 cup Cooked Quinoa; 0.5 cup Liquid Egg Whites; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 0.33 cup Nonfat Greek Yogurt; 0.25 cup Fresh Blueberries; 1 clove Garlic, minced

Crispy Chickpea Scramble with Spinach and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Scramble with Spinach and Quinoa

Pan-seared chickpeas and egg whites tossed with spinach and toasted quinoa, served with a side of creamy Greek yogurt and fresh blueberries.

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NUTRITION

Protein

35.1g

Fat

9.3g

Carbs

54.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas, drained

0.5 cup Cooked Quinoa

0.5 cup Liquid Egg Whites

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

0.33 cup Nonfat Greek Yogurt

0.25 cup Fresh Blueberries

1 clove Garlic, minced

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the drained chickpeas to the pan and sauté for 5-7 minutes until they become golden and slightly crispy.
3
Stir in the cooked quinoa and minced garlic, cooking for another 2 minutes until the quinoa is toasted.
4
Add the fresh spinach to the skillet and toss until the leaves are just wilted.
5
Pour the egg whites over the mixture and season with a pinch of sea salt and black pepper.
6
Gently scramble the mixture until the egg whites are fully set and fluffy.
7
Transfer the scramble to a plate.
8
Prepare the dessert by placing the Greek yogurt in a small bowl and topping it with fresh blueberries.