This vibrant bowl brings together earthy protein and the deep sweetness of fire-roasted peppers. It is a satisfying, honest meal that fuels your afternoon without weighing you down.
A plant-forward, protein-rich meal featuring fluffy quinoa, crispy chickpeas, and smoky red peppers. Ready in 35 minutes.
01. Rinse quinoa thoroughly under cold water.
02. Simmer in vegetable broth until light and fluffy.
03. Toss chickpeas and sliced peppers with oil and paprika.
04. Roast at 400°F until peppers are tender and chickpeas crisp.
05. Combine, drizzle with lemon, and top with parsley.
Toast your dry quinoa in the pot for two minutes before adding broth. It adds a subtle, nutty depth that elevates the entire dish.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 16g |
| Fat | 14g |
| Carbs | 62g |
Yes, it stores perfectly in the fridge for up to 3 days.
Absolutely, quinoa is a naturally gluten-free seed.
Feel free to stir in some grilled tofu or a poached egg.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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