Name: Lemon Herb Quinoa Bowl with Chickpeas and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Cooked Quinoa; 0.5 cup Canned Chickpeas; 0.75 cup chopped Zucchini; 1 cup Fresh Spinach; 1.5 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice; 0.25 teaspoon Olive Oil

Lemon Herb Quinoa Bowl with Chickpeas and Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Bowl with Chickpeas and Roasted Zucchini

Fluffy quinoa and protein-packed chickpeas tossed with tender roasted zucchini and fresh herbs, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

16.5g

Fat

5.5g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Cooked Quinoa

0.5 cup Canned Chickpeas

0.75 cup chopped Zucchini

1 cup Fresh Spinach

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.25 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Slice the zucchini into half-moons and toss with the olive oil and a pinch of sea salt.
3
Roast the zucchini for 12-15 minutes until tender and slightly golden around the edges.
4
In a medium bowl, combine the cooked quinoa, rinsed chickpeas, and fresh baby spinach.
5
Add the warm roasted zucchini to the bowl along with any desired fresh herbs like parsley or dill.
6
Whisk the lemon juice and nutritional yeast together in a small ramekin to create a savory dressing.
7
Pour the dressing over the bowl and toss well until the spinach is slightly wilted and everything is evenly coated.