Italian-inspired Quinoa Jlehe
A delicious and heart-healthy recipe rich in soluble fiber, plant-based proteins, and healthy fats, perfect for supporting a diet aimed at lowering high cholesterol levels.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Serve the Italian-inspired Quinoa Jlehe in bowls and enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 2 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 200 |
| Cholesterol | 0 |