You will always find canned chickpeas and tomatoes in my kitchen staples. This is my go to lunch whenever I didn’t have time to do a lot of grocery shopping. The tomatoes give  your quinoa a fresh and tasty upgrade. If I feel like it I will add some olives or feta cheese. This lunch has a lot of plant based protein, making you feel satisfied longer and providing you with energy.  Bye, bye after lunch nap! 


(2 servings)

100g uncooked quinoa

1 can diced tomatoes (400g)

1 small zucchini

200g cherry tomatoes

200g canned chickpeas

100-150 ml vegetable broth

1 tsp honey

1tbsp olive oil

1tbsp dried oregano

fresh basil and/or parsley

salt, pepper, paprika


Wash quinoa, combine with diced tomatoes and vegetable broth in a medium saucepan, bring to boil. Reduce the heat and let simmer for about 15- 20 minutes. Add more water if needed.

Cut the Zucchini into small slices and add to the saucepan, just a few minutes before the quinoa is cooked. Season with salt, pepper and paprika.

Fill the cooked quinoa in a large bowl and add sliced tomatoes.

Heat olive oil in a small pan and add chickpeas, and roast for a 1- 2 minutes, add honey,  oregano and pinch of salt.

Mix the chickpeas into the bowl and add basil and/ or parsley. 


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