Okay, so I have never blogged about food before. And I don’t know why. Food is a huge part of my life. I cook ALOT. I love finding new recipes and ingredients. Nic and I have been eating so much healthier lately also. Mainly because I started being a vegetarian a couple of months ago. I never really ate too much meat before, so it was an easy transition.
Quinoa is extremely good for you and is a good substitution for rice. My doctor recommended it to me a while ago to help with my headaches. Yes, headaches. It has a ton of magnesium in it and supposedly that helps with migraines. It also has a lot of protein.
2 days ago, I made a great quinoa side dish. I found a recipe online for quinoa and chickpeas, and I just tweeked it a little. Here’s how it turned out!
Quinoa with chickpeas and carrots:
1- 14 oz. can of chickpeas, rinsed and drained
a few cloves of chopped garlic
2-3 Tbsp of lemon juice
handful of chopped fresh parsley
1 cup quinoa (you can get this at any health foods store in bulk)
1 Tbsp of turmeric
1 Tbsp of cumin (add more if you want)
1 cup shredded carrots
1 cup chopped red/yellow/orange peppers
1 Tbsp of olive oil
1/4 cup of sunflower seeds (optional)
First, I put the drained chickpeas in a bowl with the lemon juice and garlic. I let this sit for about half an hour in the fridge and then top it off with parsley.
Then, I sauteed the spices, carrots and peppers in the bottom of a pot with the olive oil. After the peppers were soft (after about 5-8 minutes), I added 2 cups of water and the 1 cup of quinoa. I put the heat on med-low and simmered for 15 minutes, stirring a lot. Then I let this cool off.
After everything cooled down, I added the chickpea mixture to the quinoa mixture. I also stirred in the sunflower seeds for some crunch. I served it kind of warm, but the next day I brought it to lunch cold and it was great.