Quinoa bowl with chickpeas, arugula and cucumbers

Ingredients

• cooked quinoa: 3/4 cup, about 140 g
• cooked chickpeas: 3/4 cup, about 130 g
• arugula: about 60 g
• cucumbers: 1-2 pcs, about 150 g
• olive oil: 1 tbsp, about 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

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• 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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