Zucchini is high in potassium which helps blood circulation. It is also high in B vitamins which can help maintain high energy levels, reduce fatigue, and improve your mood!
Quinoa is one of the only plant based proteins that contains all 9 of the essential amino acids, making it a great protein source for plant based eaters.
Olive oil is high in monounsaturated fatty acid which improves HDL cholesterol and helps lower LDL cholesterol
1 cup - quinoa (dry)
15 oz - garbanzo beans/chickpeas
1 tbsp - olive oil
1/4 tsp - salt, pepper, cayenne (optional)
1 cup - cherry tomatoes, halved
1 cup - zucchini, chopped
2 ct - red bell peppers, chopped
1/2 ct - medium red onion
1/2 cup - parsley, chopped
1/3 cup - Lemon Dijon Dressing (Ingredients listed below)
1/4 cup - olive oil
1 tsp - lemon zest
1 ct - lemon, juiced
2 tbsp - red wine vinegar
2 tbsp - honey
1 tsp - Dijon mustard
1 tsp - dried basil
Preheat oven to 400 degrees.
Drain and rinse beans. Mix in a bowl with olive oil, salt, pepper, and optional cayenne pepper. Place seasoned beans on a foil lined baking sheet. Bake 30-40 minutes or until beans reach desired crispiness.
Cook quinoa according to package instructions.
While beans and quinoa cook, chop tomato, zucchini, peppers, onion, and parsley.
For lemon dijon dressing, mix all dressing ingredients in a jar and shake (or thoroughly whisk in a bowl.
Mix all ingredients together with 1/3 c of dressing.