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Support Muscle Maintenance — Discover Advanced Amino FormulaThe classic plant-protein pairing: quinoa and chickpeas together form a complete amino-acid profile, since each supplies the essential amino acids the other lacks. Crisp vegetables and a lemon-tahini dressing keep the plate bright and satisfying.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Quinoa, rinsed | ⅓ cup (60 g) |
| Water | ⅔ cup (160 ml) |
| Canned chickpeas, drained and rinsed | ¾ cup (120 g) |
| Cucumber, diced | ½ cup (75 g) |
| Cherry tomatoes, halved | ½ cup (75 g) |
| Red onion, finely diced | 2 Tbsp (15 g) |
| Fresh parsley, chopped | 2 Tbsp (6 g) |
| Tahini | 1 Tbsp (15 ml) |
| Lemon (juice) | 1 lemon |
| Olive oil | 1 Tbsp (15 ml) |
| Water (for dressing) | 1 Tbsp (15 ml) |
Kitchen Preparation Science
- Combine the quinoa and water in a small pot, bring to a boil, cover, reduce to low, and cook for 12 minutes. Rest off the heat, then fluff and let cool slightly.
- Whisk the tahini, lemon juice, olive oil, and 1 Tbsp (15 ml) of water into a smooth dressing.
- Toss the cooled quinoa with the chickpeas, cucumber, tomatoes, onion, and parsley. Dress, toss again, and serve.
Kitchen science: Cooling the quinoa before dressing keeps the leaves and vegetables crisp — warm grains wilt everything they touch — and the pairing of quinoa with chickpeas is what makes this salad a complete-protein meal without any animal products.
Allergens: Contains sesame (tahini).
Swerve/Alternative Option: Replace the tahini dressing with a lemon-olive oil vinaigrette (omit sesame), or swap the quinoa for ¾ cup (140 g) of cooked brown rice.