Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
29
High
Nutrition per serving
Calories442.5 kcal (22%)
Total Fat13.2 g (19%)
Carbs68.7 g (26%)
Sugars10.2 g (11%)
Protein19.1 g (38%)
Sodium890.8 mg (45%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Add chopped bell pepper, onion and minced garlic into a saute pan over medium heat with couple tablespoons of organic virgin olive oil. Add 1/2 tsp of salt and 1/2 tsp of pepper. Meanwhile cut cherry tomatoes in half and dice cucumber.
Step 2
After onion and garlic is fragrant, add small bag of frozen green beans. Cook until soft.
Step 3
Add diced cucumber. Cook until soft.
Step 4
Reduce heat to simmer and add cherry tomatoes. Cook until soft. Squeeze half of a lemon in stir fry.
Step 5
Rinse quinoa in a fine strainer. In a seperate pan bring 2 cups of veggie broth to a boil and add 1 cup of quinoa bring down to a low simmer and cover for 15 minutes.
Step 6
Add stir fry, quinoa, slice avocado, half can of chick peas, handful of washed spinach to a bowl. Garnish with chopped fresh parsley and crushed red pepper. Add tahini for dressing. Enjoy!
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