Italian-Inspired B iqnb
A delicious and heart-healthy B iqnb recipe inspired by Italian flavors, designed to support a diet aimed at lowering high cholesterol. This dish is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, sliced
- 1/4 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup pine nuts, toasted (optional)
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.
In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, olives, and basil.
In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper. Pour over the quinoa mixture and toss to coat evenly.
Divide the B iqnb into serving bowls and top with toasted pine nuts, if desired. Enjoy warm or chilled.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 10 |
| Carbs (g) | 40 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |