Name: Top 16 Light Food Recipes That Are Easy To Digest
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 cups low-sodium vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 can (15 ounces) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 2 tablespoons lemon juice; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

Start by rinsing the quinoa under cold water to remove any bitter coating.
In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
In a separate skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
Stir in the turmeric, cumin, and coriander, cooking for another minute to release their flavors.
Add the chickpeas to the skillet, stirring to combine with the onion and spice mixture. Let it cook for a few minutes until heated through.
Toss in the cherry tomatoes and cooked quinoa, mixing everything together gently.
Drizzle the lemon juice over the quinoa mixture and season with salt and pepper to taste. Continue cooking for another couple of minutes to allow the flavors to meld.
Once everything is heated through and well combined, remove the skillet from the heat.
Serve the light and flavorful quinoa chickpea skillet in individual bowls, garnishing with fresh parsley for a pop of color and added freshness.

Ingredients

Instructions

Nutrition Facts