Chickpea and Quinoa Bowl
Chickpeas provide about 14.5 grams of plant-based protein and 12.5 grams of dietary fibre per cooked cup, which can aid digestion and help keep you feeling fuller for longer.
- Total time
- 20 min
- Serves
- 4
- Calories
- 340 kcal
- Ingredients
- 12
Ingredients
For 4 servings
Tick items off as you gather them.
Method
Add the quinoa and water to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool slightly.
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion.
Add the cooled quinoa to the bowl and toss gently.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the bowl and toss to combine.
Serve immediately, or chill in the fridge for a make-ahead lunch.
Why it can fit a PCOS-friendly week
Chickpeas provide about 14.5 grams of plant-based protein and 12.5 grams of dietary fibre per cooked cup, which can aid digestion and help keep you feeling fuller for longer. Because chickpeas are low on the glycemic index, they will not cause blood sugar levels to spike the way refined carbohydrates can. Quinoa adds magnesium and additional fibre, and fresh vegetables contribute vitamin C and antioxidants, making this a balanced lunch that supports lasting fullness through the afternoon.
Calories are approximate, per the recipe as written. Adjust portions and ingredients to your needs, and check with a healthcare professional or dietitian if you follow a medical diet.
PCOS/PMOS Nutritions
Cook it, log it, see how you felt.
Find recipes and meal ideas in the app, scan food labels for a clearer breakdown, and keep meals next to your daily check-ins.
Scan with your iPhone camera
