Name: Mediterranean Chickpea & Quinoa Bowl
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; 0.25 cup Shelled edamame; 4 tbsp Hemp hearts; 1 tbsp Nutritional yeast; 1 cup Baby spinach; 0.25 cup Cucumber; 5 whole Cherry tomatoes; 1 tbsp Lemon juice; 1 tsp Extra virgin olive oil; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Chickpea & Quinoa Bowl

Chilled quinoa and protein-packed chickpeas tossed with crisp cucumbers and zesty lemon, creating a refreshing bowl with a vibrant herbal finish.

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NUTRITION

Protein

30.3g

Fat

29.8g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Canned chickpeas

0.25 cup Shelled edamame

4 tbsp Hemp hearts

1 tbsp Nutritional yeast

1 cup Baby spinach

0.25 cup Cucumber

5 whole Cherry tomatoes

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rinse and drain the canned chickpeas and shelled edamame thoroughly under cold water.
2
Place the baby spinach in a large meal prep bowl to serve as the base.
3
Layer the pre-cooked quinoa, chickpeas, and edamame over the spinach.
4
Dice the cucumber and halve the cherry tomatoes, then add them to the bowl.
5
In a small mixing bowl or jar, whisk together the lemon juice, extra virgin olive oil, dried oregano, sea salt, and black pepper until emulsified.
6
Drizzle the dressing evenly over the salad components.
7
Sprinkle the hemp hearts and nutritional yeast over the top for an added savory, nutty flavor.
8
Toss everything together gently to ensure the dressing coats all ingredients before serving.