• 200g chickpeas Chickpeas, canned, drained
• 120g quinoa Quinoa, cooked
• 80g spinach Spinach, raw
• 80g courgette Courgette
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the spinach and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and chickpea, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.