Creamy Chickpea and Quinoa Skillet with Spinach

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

Creamy Chickpea and Quinoa Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Spinach

A one-pan skillet of chickpeas and quinoa simmered in a savory silken tofu cream sauce with fresh spinach, finished with toasted hemp hearts.

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NUTRITION

484kcal
Protein
39.3g
Fat
13.7g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

110g Canned Chickpeas, drained

70g Cooked Quinoa

150g Silken Tofu

25g Nutritional Yeast

10g Hemp Hearts

60g Fresh Spinach

1 clove Garlic, minced

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PREPARATION

  • 1

    In a blender, combine the silken tofu and nutritional yeast until completely smooth to create the cream base.

  • 2

    Heat a large non-stick skillet over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the drained chickpeas and cooked quinoa to the skillet, stirring for 2 minutes to warm through.

  • 4

    Pour the silken tofu cream sauce into the skillet and stir gently to coat all ingredients.

  • 5

    Add the fresh spinach to the pan and fold it into the mixture until the leaves are just wilted.

  • 6

    Remove from heat and serve immediately topped with a sprinkle of toasted hemp hearts.

Creamy Chickpea and Quinoa Skillet with Spinach

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

Creamy Chickpea and Quinoa Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Quinoa Skillet with Spinach

A one-pan skillet of chickpeas and quinoa simmered in a savory silken tofu cream sauce with fresh spinach, finished with toasted hemp hearts.

NUTRITION

484kcal
Protein
39.3g
Fat
13.7g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

110g Canned Chickpeas, drained

70g Cooked Quinoa

150g Silken Tofu

25g Nutritional Yeast

10g Hemp Hearts

60g Fresh Spinach

1 clove Garlic, minced

PREPARATION

  • 1

    In a blender, combine the silken tofu and nutritional yeast until completely smooth to create the cream base.

  • 2

    Heat a large non-stick skillet over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the drained chickpeas and cooked quinoa to the skillet, stirring for 2 minutes to warm through.

  • 4

    Pour the silken tofu cream sauce into the skillet and stir gently to coat all ingredients.

  • 5

    Add the fresh spinach to the pan and fold it into the mixture until the leaves are just wilted.

  • 6

    Remove from heat and serve immediately topped with a sprinkle of toasted hemp hearts.