2 Serves
72 Mins
24 g
76 g
16 g
Rinse the quinoa thoroughly and cook it in a pot with water until tender and fluffy.
Ingredients, vitamins, and health benefits
Quinoa
Olive Oil
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Vitamin K
943 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
417 µg / 400 µgCalcium
713 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
222 mg / 420 mgPhosphorus
541 mg / 1,250 mgPotassium
1503 mg / 4,700 mgSodium
729 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
24 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion and garlic to the pan, sautéing until fragrant and translucent.
Incorporate the chickpeas and kale into the pan, cooking until the kale is wilted and the chickpeas are warmed through.
Season the mixture with salt and pepper to taste, then serve the sautéed vegetables over the prepared quinoa.
Onion
Garlic
Chickpeas
Kale
Salt
Black Pepper
Vitamin A
580 µg / 900 µgVitamin C
231 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
943 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
417 µg / 400 µgCalcium
713 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
222 mg / 420 mgPhosphorus
541 mg / 1,250 mgPotassium
1503 mg / 4,700 mgSodium
Fiber
24 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g