Ingredients

1 1⁄2 cups quinoa, uncooked
3 Tbsp olive oil (to coat the pan)
2-medium size zucchini squash, cut into small pieces/diced 1-15oz can chickpeas (drained and rinsed)
1-medium size onion, sliced and diced
5 garlic cloves (add more if you love garlic)
1 Tbsp dried thyme
Sea salt and ground pepper for taste

Directions

1. Cook quinoa according to package directions.
2. While the quinoa is simmering, place a large frying pan over medium heat and add the oil.
3. Once oil is heated, add the onion and garlic, cook until soft.
4. Next, add the zucchini, chickpeas, thyme, salt and pepper.
5. Cook for 20-25 minutes, stirring from time to time, until zucchini is tender and starts turning golden.
6. Once the quinoa and zucchini mixtures are done, combine them and mix. *Note: Based on your preference, you may not want to add all the quinoa to the mixture.Check to make sure the seasoning is to your liking and adjust as necessary. ***You may want to top with pine nuts and/or fresh cilantro before serving.

Makes 4 servings. Each serving contains 386 calories, 15 grams protein, 60 grams carbohydrate, 2 grams fat, 12 grams fiber.