A room-temperature grain salad with plant protein, fibre, and Mediterranean fats.
Cook quinoa and cool.
Rinse chickpeas and combine with quinoa and chopped spinach.
Whisk olive oil with lemon juice, cumin, salt and pepper; toss through.
Rest 15 minutes so flavours settle before serving.
Whole recipe totals: 1492 kcal · 77.3 g protein · 227.2 g carbs · 30.4 g fat.
Quinoa and chickpeas together complete each other's amino acid profile. Olive oil brings monounsaturated fat that also improves absorption of fat-soluble compounds from the spinach.
Fibre from chickpeas and quinoa supports regular bowel function.
Complementary plant proteins contribute to the maintenance of muscle mass.
Add 200 g grilled chicken or 150 g feta.
Halve the olive oil and add lemon zest and mustard to keep the dressing bright.
This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.