Lettuce cups with quinoa and roasted vegetables

Lettuce leaves filled with quinoa, oven vegetables and tahini dressing

Active: 30 min 470 kcal per person 18 g protein per person Bowl and salad

Protein source: quinoa and chickpeas · Carb source: quinoa

oven

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Ingredients for 4 people

  • 200 g quinoa
  • 400 g chickpeas, canned, drained
  • 1 courgette, diced
  • 1 pepper, diced
  • 200 g cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 4 leaves lettuce leaves, large, from butterhead or iceberg lettuce
  • 10 tbsp tahini, for the dressing
  • 10 tbsp lemon juice, for the dressing
  • pinch salt, for the dressing

Method

  1. Preheat the oven to 200 degrees.
  2. Mix the courgette, pepper, cherry tomatoes and chickpeas with the olive oil and cumin. Roast in the oven for 20 min.
  3. Cook the quinoa: bring 400 ml of water to the boil, add the quinoa and cook over low heat for 12 min. Fluff up with a fork.
  4. Mix the tahini, lemon juice, 2 tbsp of water and a pinch of salt into a smooth dressing.
  5. Divide the quinoa and the roasted vegetables over the lettuce leaves. Spoon the dressing over them.

Lettuce cups with quinoa and roasted vegetables

Basic recipes used here

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peulvruchten

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This recipe appears in: Basic monthly menu, 28 days