Mexican Chickpea Quinoa Tastiness!
A couple years ago I read an interesting book called In Defense of Food that made me reconsider some of the food I was eating. For me that meant cutting out a lot of low-quality, factory-farmed meats such as giant chicken breasts (that look like they must come from a mutated chicken the size of a German Shepherd) and beef from grain-fed cows.
I still needed to get protein from somewhere,especially after intense workout sessions, so I began cooking with a lot of beans and lentils. Here is an example of a delicious recipe that is vegetarian and full of protein. (Plus it’s easy! I don’t like spending too much time in the kitchen!
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup quinoa
- 1 large red pepper, diced
- 2 tomatoes, diced
- 2 cups baby spinach
- 2 tablespoons taco seasoning
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- Preheat oven to 400 degrees.
- In bowl combine chickpeas, red pepper, tomato, taco seasoning, lime juice and soy sauce. Toss until well combined.
- Add mixture to a greased baking sheet and roast for 35 to 45 minutes, stirring often to prevent the vegetables from burning.
- Put quinoa in a medium-sized pot, add 2 cups of water, cook on medium heat until water is absorbed (about 10 minutes)
- Combined chickpea mixture with quinoa. Add extra lime juice and soy sauce to taste.
- Spread on bed of spinach and serve!
Why You Should Eat This
As I’ve written before, quinoa is known as a “super-food” and is a great substitute for traditional grains (like rice and pasta) because of its much higher nutrient and protein content. Adding quinoa with chickpeas gives this meal a real protein punch without having to include any meat at all.
Protein is great for anyone who is looking to lose weight or add lean muscle (who doesn’t fall into one of those 2 categories?) which makes this a great meal post-workout or for a satisfying dinner. Here are the nutritional stats:
- Calories 243
- Fat 2.8g
- Carbohydrates 41.5g
- Protein 15.8g
- Fiber 4.3g