Description
This quick and nutrient-dense stir-fry is packed with plant-based protein, fiber, and antioxidants. Chickpeas and quinoa create a complete protein, making this dish satiating and well-balanced. It’s gluten-free, vegan, and perfect for a weeknight dinner or meal prep!
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup bell peppers, sliced
- 1 cup broccoli florets (fresh or frozen)
- 3 cloves garlic, minced
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
1️⃣ Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
2️⃣ Sauté Veggies: Heat sesame oil in a large skillet over medium heat. Add garlic, bell peppers, and broccoli. Sauté for 5 minutes until tender.
3️⃣ Add Chickpeas & Sauce: Stir in chickpeas and tamari, cooking for another 3 minutes.
4️⃣ Combine & Serve: Mix in quinoa, drizzle with lemon juice, and sprinkle with sesame seeds.
Notes
✔ Ready in under 30 minutes
✔ Rich in fiber and plant protein
✔ Great for meal prep – store leftovers in an airtight container for up to 3 days
🔗 Looking for more dinner ideas? Check out Easy Gluten-Free Vegan Recipes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2-3 servings
- Calories: 350
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g