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Quinoa zucchini and chickpeas

ingredients

servings

2

Quinoa

200 grams

Zucchine

4 unit

Ceci

1 cup

Pepe nero

to taste

Olio extravergine di oliva

to taste

Sale iodato

to taste

Menta fresca

1 leaf

first courses from Italy

Quinoa zucchini and chickpeas

Quinoa zucchini and chickpeas

vegan high in fiber source of B vitamins high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa zucchini and chickpeas

Recipe easy and fast but especially light, for those who want to stay fit!

Quinoa zucchini and chickpeas step 1

step 1

Wash zucchini and cut into slices if you have little time to cut the zucchini into small cubes, as well as to facilitate a more rapid firing.

Quinoa zucchini and chickpeas step 2

step 2

Fill a pot with water, add salt and bring to a boil. Meanwhile, prepare the beans are fine canned chickpeas, drain and rinse.

Quinoa zucchini and chickpeas step 3

step 3

Bring to cooking the zucchini in a pot off the bottom, adding salt to taste and black pepper to taste. When cooked, add the chickpeas.

Quinoa zucchini and chickpeas step 4

step 4

bring water to a boil and cook the quinoa for 15 minutes. Drain and jump into the pot with zucchini and chickpeas. Mix well and add a little olive oil.

Quinoa zucchini and chickpeas step 5

step 5

Serve, also cold, with a fresh mint leaf

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