High-Protein Indian Bowl with Quinoa, Chickpeas, and Spiced Vegetables

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium zucchini, sliced into rounds
• 1 medium bell pepper, chopped
• 1 medium tomato, chopped
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lemon wedges, for serving

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer until cooked through, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3 4 minutes.
3. Stir in turmeric, cumin, coriander, salt, and pepper, cooking for 1 minute.
4. Add zucchini, bell pepper, tomato, and chickpeas to the skillet, stirring to coat in spices. Cook until vegetables are tender, about 5 7 minutes.
5. Divide cooked quinoa between two bowls, then top with the vegetable mixture. Garnish with cilantro leaves and serve with lemon wedges on the side.

Chef’s Insight

This dish is not only high in protein but also rich in fiber, vitamins, and minerals for optimal energy and digestion.

Notes

Enjoy this high-protein Indian bowl as a standalone meal or pair it with a side salad for extra greens.