Name: Chickpea and broccoli yogurt bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 2/3 cup canned chickpeas, drained and rinsed; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp olive oil; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 3/4 cup plain nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp black pepper

Nutrition

Per serving

539 calories

Protein: 39g; 28% of calories
Carbs: 73g; 53% of calories
Fat: 12g; 19% of calories

Instructions

Prep 10 min · Cook 15 min

Combine quinoa and part of the water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While quinoa cooks, heat olive oil in a skillet over medium heat. Add chickpeas, broccoli, smoked paprika, garlic powder, and half the salt. Add the remaining water, cover, and cook until broccoli is bright green and just tender, about 5 to 6 minutes.
In a small bowl, stir together the Greek yogurt, lemon juice, black pepper, and the remaining salt.
Place the cooked quinoa in a bowl. Top with the chickpea and broccoli mixture, then spoon the lemon yogurt dressing over the top.

Nutrition

Ingredients

Instructions

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