Quinoa bowl with chickpeas, arugula and cucumbers

Ingredients

• quinoa: about 49 g dry (about 140 g cooked)
• chickpeas: about 55 g dry (about 130 g cooked)
• arugula: 60 g
• cucumbers: 150 g
• olive oil: 9 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

No common allergens

Swaps

• You can swap the grain for another. Check the calories for your portion on the package.
• If you reduce the grain portion, add vegetables and recalculate the meal calories.
• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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