Chickpea, Pepper, and Mushroom Quinoa

1 cup cooked quinoa (about 1/4 cup dry)

1/4 cup canned chickpeas (garbanzo beans), rinsed and drained

1/2 medium green bell pepper, chopped

1/2 cup sliced mushroom

1 teaspoon olive oil

1 teaspoon sliced almonds

1 tablespoon raisins

1 tablespoon crumbled feta cheese

Prepare quinoa according to package directions (quinoa works well microwaved). Heat oil in a nonstick skillet over medium-high heat. Saute mushrooms for 3-4 minutes, stirring occasionally. Add peppers, saute for an addition 5-6 minutes, or until vegetables begin to soften. Mix cooked vegetables together with quinoa, chickpeas, almonds, raisins, and feta cheese. Let marinate together in refrigerator for at least 1 hour.


Nutrition facts per serving: 416 calories, 13 g total fat, 2 g saturated fat, 8 mg cholesterol, 125 mg sodium, 63 g total carbohydrates, 10 g fiber, 10 g sugar, 16 g protein

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