This recipe was adapted by ‘Gluten-Free Goddess‘. It is so good and satisfying and filled with both fibers and protein.
20g chickpeas (dried)
1 tbsp white wine vinegar
Soak the chickpeas in water the night before making the dish, and cook according to instructions the day after.
When putting together the dish:
Place the quinoa in a saucepan. Add double the amount of water and a dash of salt. Cook on low for 20 minutes or until all the water has evaporated. Set aside and let rest for 5 minutes until fluffing with a fork.
Toss with diced pear, spinach and cooked chickpeas. Drizzle with vinegar and toss gently to coat, and sprinkle with salt and pepper.
Makes one serving, at 216 kcal.