2 Serves
71 Mins
Rinse the quinoa thoroughly and cook it in a pot with water until tender and fluffy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ThaiVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
292 µg / 400 µgCalcium
132 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
160 mg / 420 mgPhosphorus
453 mg / 1,250 mgPotassium
946 mg / 4,700 mgSodium
613 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
16 g / 28 gSugar
15 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Using a chefs knife and cutting board, dice the onion and mince the garlic.
Heat extra virgin olive oil in a frying pan over medium heat.
Add the diced onion and minced garlic to the frying pan, sautéing until fragrant.
Toss in the chickpeas and season with salt and pepper, cooking until lightly browned.
Assemble the bowls by layering the cooked quinoa, sautéed chickpea mixture, and fresh chopped cucumbers and cherry tomatoes.
Drizzle with a final touch of extra virgin olive oil and serve immediately.
28
g28
g18
g
Taiwanese