Crispy Quinoa & Fig Vegetarian Salad Bowl (471 Cal | 15g Protein )
Crispy Quinoa & Fig Vegetarian Salad Bowl (471 Cal | 15g Protein ) Crispy Quinoa & Fig Vegetarian Salad Bowl (471 Cal | 15g Protein ) A vibrant, crunchy vegetarian salad with sweet figs, creamy pistachios, tart raspberries, and golden baked quinoa—perfect for light, filling lunches with glowing-skin benefits. ⸻ 🛒 Ingredients (4 servings): • 2 cups cooked quinoa • 1 tbsp olive oil • 2 cups arugula • 1 cup cucumber, chopped • 1 cup canned chickpeas, drained and rinsed • 1 cup fresh figs, quartered • 1 cup shelled pistachios • 1 cup fresh raspberries ✨ For the Dressing: • 2 tbsp olive oil • ½ lemon, juiced • 1 tbsp mustard • Salt & pepper to taste • 4 tbsp water (adjust for desired consistency) ⸻ 👩🍳 Instructions 1️⃣ Preheat oven to 400°F (200°C). 2️⃣ Spread cooked quinoa on a parchment-lined baking tray. • Drizzle with 1 tbsp olive oil and toss gently. 3️⃣ Bake for 25–30 minutes, stirring once halfway, until golden and crispy. Let cool. 4️⃣ In a large bowl, place arugula at the base. 5️⃣ Arrange toppings in a circular pattern: • Cucumber, chickpeas, figs, pistachios, raspberries, and crispy quinoa. 6️⃣ Whisk dressing ingredients in a small bowl. 7️⃣ Drizzle over salad, toss gently, and enjoy! ⸻ 💡 Tips: • Let quinoa cool fully before adding to preserve crunch. • Use ripe figs and fresh raspberries for best texture and sweetness. • Add a pinch of chili flakes or mint for a flavor twist. 🌟 Benefits of This Dish: • Crispy quinoa and chickpeas add complete plant-based protein • Figs and raspberries boost antioxidants and skin health • Pistachios provide healthy fats and vitamin B6 • Fiber-rich and hydrating—great for digestion and light energy 📦 Storage: • Store undressed salad in the fridge for up to 2 days • Keep dressing and crispy quinoa separate until serving • Re-crisp quinoa in oven or pan if it softens ⸻ #vegetariansalad #crispyquinoa #figsalad #healthybowls #plantprotein #weightlosslunch #highfiber #glowingskin #summerrecipes #mealprepideas
Crispy Quinoa & Fig Vegetarian Salad Bowl (471 Cal | 15g Protein ) Crispy Quinoa & Fig Vegetarian Salad Bowl (471 Cal | 15g Protein ) A vibrant, crunchy vegetarian salad with sweet figs, creamy pistachios, tart raspberries, and golden baked quinoa—perfect for light, filling lunches with glowing-skin benefits. ⸻ 🛒 Ingredients (4 servings): • 2 cups cooked quinoa • 1 tbsp olive oil • 2 cups arugula • 1 cup cucumber, chopped • 1 cup canned chickpeas, drained and rinsed • 1 cup fresh figs, quartered • 1 cup shelled pistachios • 1 cup fresh raspberries ✨ For the Dressing: • 2 tbsp olive oil • ½ lemon, juiced • 1 tbsp mustard • Salt & pepper to taste • 4 tbsp water (adjust for desired consistency) ⸻ 👩🍳 Instructions 1️⃣ Preheat oven to 400°F (200°C). 2️⃣ Spread cooked quinoa on a parchment-lined baking tray. • Drizzle with 1 tbsp olive oil and toss gently. 3️⃣ Bake for 25–30 minutes, stirring once halfway, until golden and crispy. Let cool. 4️⃣ In a large bowl, place arugula at the base. 5️⃣ Arrange toppings in a circular pattern: • Cucumber, chickpeas, figs, pistachios, raspberries, and crispy quinoa. 6️⃣ Whisk dressing ingredients in a small bowl. 7️⃣ Drizzle over salad, toss gently, and enjoy! ⸻ 💡 Tips: • Let quinoa cool fully before adding to preserve crunch. • Use ripe figs and fresh raspberries for best texture and sweetness. • Add a pinch of chili flakes or mint for a flavor twist. 🌟 Benefits of This Dish: • Crispy quinoa and chickpeas add complete plant-based protein • Figs and raspberries boost antioxidants and skin health • Pistachios provide healthy fats and vitamin B6 • Fiber-rich and hydrating—great for digestion and light energy 📦 Storage: • Store undressed salad in the fridge for up to 2 days • Keep dressing and crispy quinoa separate until serving • Re-crisp quinoa in oven or pan if it softens ⸻ #vegetariansalad #crispyquinoa #figsalad #healthybowls #plantprotein #weightlosslunch #highfiber #glowingskin #summerrecipes #mealprepideas