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!
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.