Name: Hearty Roasted Vegetable Medley with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Cooked quinoa; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tsp Olive oil; 1 cup Plain non-fat Greek yogurt; 2 tbsp Hemp hearts; 1 tbsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Hearty Roasted Vegetable Medley with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Hearty Roasted Vegetable Medley with Quinoa

Sautéed vegetables and chickpeas tossed with fluffy quinoa and finished with a creamy lemon-yogurt dollop and nutty hemp hearts.

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NUTRITION

Protein

42.1g

Fat

18.1g

Carbs

60.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

1 cup Plain non-fat Greek yogurt

2 tbsp Hemp hearts

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the olive oil in a large skillet over medium heat.
2
Add the broccoli florets and diced red bell pepper, sautéing for 5-7 minutes until tender-crisp.
3
Stir in the chickpeas, garlic powder, sea salt, and black pepper, cooking for another 3 minutes.
4
Add the cooked quinoa to the skillet and toss everything together until heated through.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
6
Transfer the quinoa and vegetable mixture to a bowl, top with the lemon-yogurt sauce, and sprinkle with hemp hearts.