Vegetable cous cous with fish balls
6 recipes
Quinoa zucchini and chickpeas
ingredients
servings
2
Quinoa
200 oz
Courgette
4 unit
Chickpeas
1 cup
Black pepper
to taste
Extra virgin olive oil
to taste
Iodized salt
to taste
Fresh mint
1 leaf
first courses from Italy
Quinoa zucchini and chickpeas
Quinoa zucchini and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe easy and fast but especially light, for those who want to stay fit!
preparation
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.
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.
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.
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.
step 5
Serve, also cold, with a fresh mint leaf
