Description
A nourishing and balanced postpartum meal designed to support recovery, energy, and milk production with wholesome ingredients.
Ingredients
- 1 cup quinoa
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chopped spinach
- 1 cup roasted sweet potatoes, cubed
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup crumbled feta cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a medium saucepan, bring broth to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Fluff cooked quinoa and transfer to a large bowl.
- Add sautéed spinach, roasted sweet potatoes, and chickpeas to the quinoa.
- Drizzle with lemon juice and toss gently.
- Top with crumbled feta cheese and season with salt and pepper before serving.
Notes
- Swap feta for avocado to make it dairy-free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add grilled chicken or salmon for extra protein.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 15 mg
