Lean Basil Pesto Chickpea with Quinoa, Peas & Mushrooms
Ready in about 35 minutes, this vibrant chickpea and quinoa dish is built for fat-loss phases — 639 kcal and 32g protein.
Ingredients
- 200g chickpeas
- 120g quinoa
- 80g peas
- 80g mushrooms
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the peas and mushrooms, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the peas and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and chickpea, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.