Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

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

Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

Steamed kale leaves wrapped around a savory plant-based tuna and quinoa filling, served with a zesty herb-infused chickpea mash for a satisfyingly creamy finish.

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NUTRITION

288kcal
Protein
32.6g
Fat
9.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

130g Plant-Based Tuna

30g Cooked Quinoa

60g Fresh Kale Leaves

30g Canned Chickpeas

15g Marinated Artichoke Hearts

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PREPARATION

  • 1

    Blanch the kale leaves in boiling water for 30 seconds until pliable, then immediately shock them in ice water and pat dry.

  • 2

    In a medium mixing bowl, flake the plant-based tuna and combine it with the cooked quinoa and finely chopped artichoke hearts.

  • 3

    Lay the kale leaves flat and place a portion of the tuna and quinoa mixture in the center of each leaf.

  • 4

    Fold in the sides of the kale leaves and roll them up tightly to secure the filling.

  • 5

    In a small bowl, mash the chickpeas with a fork, adding a splash of lemon juice or fresh herbs if desired, until the texture is smooth and spreadable.

  • 6

    Arrange the stuffed kale rolls on a plate and serve alongside the herb chickpea mash.

Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

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

Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

YOUR SOLIN GENERATED RECIPE

Tuna and Quinoa Stuffed Kale Rolls with Herb Chickpea Mash

Steamed kale leaves wrapped around a savory plant-based tuna and quinoa filling, served with a zesty herb-infused chickpea mash for a satisfyingly creamy finish.

NUTRITION

288kcal
Protein
32.6g
Fat
9.7g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

130g Plant-Based Tuna

30g Cooked Quinoa

60g Fresh Kale Leaves

30g Canned Chickpeas

15g Marinated Artichoke Hearts

PREPARATION

  • 1

    Blanch the kale leaves in boiling water for 30 seconds until pliable, then immediately shock them in ice water and pat dry.

  • 2

    In a medium mixing bowl, flake the plant-based tuna and combine it with the cooked quinoa and finely chopped artichoke hearts.

  • 3

    Lay the kale leaves flat and place a portion of the tuna and quinoa mixture in the center of each leaf.

  • 4

    Fold in the sides of the kale leaves and roll them up tightly to secure the filling.

  • 5

    In a small bowl, mash the chickpeas with a fork, adding a splash of lemon juice or fresh herbs if desired, until the texture is smooth and spreadable.

  • 6

    Arrange the stuffed kale rolls on a plate and serve alongside the herb chickpea mash.