Quinoa with Carrots and Chickpeas

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.

Bathing the chickpeas in lemon juice and garlic. With fresh parsley on top.

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.

The cooked stuff.

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.

The finished product!

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