Ingredients

  • 380 g quinoa, cooked
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 850 g chickpeas
  • 2 tsp paprika
  • 1 tbsp lemon juice
  • salt and pepper, to taste
  • 180 g kale
  • olive oil spray
  • 1 tbsp water

Instructions

  1. If without cooked quinoa, add one part uncooked quinoa to two parts boiling salted water in a saucepan. Bring to boil, cover, reduce heat to low for 10-15 minutes, until the quinoa grains have opened up and the liquid has evaporated. Leave to cool.
  2. Set a nonstick skillet on medium heat. Once hot, add oil and garlic. Flavor the oil for about 1-2 minutes, then increase the heat to medium-high.
  3. Add the chickpeas. While they sear in the skillet, add the smoked paprika. Shake the skillet to coat the chickpeas, then add lemon and a pinch of sea salt & pepper. The chickpeas are finished when they have a light sear on the outside.
  4. Remove the chickpeas and keep the skillet on the heat. Spray with olive oil then toss the shredded kale. Quickly stir so it doesn’t burn, then pour in the water to create steam and continue stirring.
  5. Once the kale has turned vibrant green, about 2 minutes, remove the kale from the skillet and season to taste with a pinch of sea salt & pepper.
  6. Add everything to a bowl, including the cooked quinoa and fold together. Serve into your containers alongside a slice of lemon and your favorite low-calorie Italian dressing on the side (keep this separate until ready to eat). Enjoy!