Food & Nutrition

Vegetable-Quinoa Skillet With Goat Cheese

Vegetable-Quinoa Skillet With Goat Cheese

Andrew Purcell, Carrie Purcell

Makes 2 Servings

  • 2teaspoons olive oil
  • 2 small bunch asparagus, woody stems trimmed, cut in 2-inch pieces
  • 2cloves garlic, minced
  • 1cup cherry tomatoes, halved
  • 1cup canned chickpeas, rinsed and drained
  • 1 1/2cups cooked quinoa
  • 1/4teaspoon paprika
  • 2ounces soft goat cheese
  • 2tablespoons chopped parsley
  1. In a large skillet over medium heat, heat olive oil. Add asparagus and season with salt and pepper. Cook, stirring, until asparagus is bright green and starting to soften on the outside, about 2 minutes. Add garlic and tomatoes and cook, stirring, just until garlic is fragrant, about 1 minute more. Add chickpeas, quinoa and paprika. Cook, stirring, just until everything is heated through.

  2. Remove skillet from heat. Add goat cheese and chopped parsley and toss to combine.

Nutrition Per Serving

463 calories
23 g fat (5 g saturated)
62 g carbs
20 g sugar
15 g fiber
22 g protein

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