20 Minute Meal: Quinoa with Chickpeas | Wild Healthy
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20 Minute Meal: Quinoa with Chickpeas

20 Minute Meal: Quinoa with Chickpeas

I finish work at a different time every evening. Mondays I’m home at 7pm, and the dinner is always on the table for me (bless him). Tuesdays I’m usually home by 6.30, and the dinner is started, but I sometimes finish it off (draining spuds, grilling bean burgers, etc). Wednesdays and Thursdays see me finishing work at 5pm so dinner is all on me. Depending on how the day has gone, this is either a blessing or a curse. Cooking has always been one of my favourite things to do, ever since I left home at 17, and especially since ditching meat and dairy a few years back, but like most people, sometimes it’s a god damn chore. There’s a new Thai takeaway opened up exactly 4 mins from our house (timed it) and on the more tetchy evenings, my willpower is put to the test. Usually I hold out, and my self-bargaining always comes back to time. Look, Carla, you can have your own food ready in 20 mins if you just get over yourself!
Getting over myself is centred on a couple of go-to recipes that take 20 minutes from the time I close the door to the time I sit at the table. This is one of them

Quinoa with Chickpeas

Ingredients
1 cup quinoa, rinsed
4 cups cold filtered water

10 cherry tomatoes
4 cloves garlic
1 tsp coconut oil
Salt and pepper to season

1 can cooked chickpeas, drained and rinsed

1. In a medium pot, cover quinoa with water and bring to the boil.
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Once boiling, reduce heat to medium for 10 mins, until water is nearly evaporated. Turn to low and then off, and allow quinoa to dry, while stirring and fluffing with a fork.

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2. While quinoa is boiling, chop tomatoes and garlic and place in a baking dish with coconut oil and seasoning. Place in preheated oven at 190 for 12-15 mins until soft and beginning to brown

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Add garlic and tomato to quinoa and stir thoroughly. Add chickpeas and stir again. Fluff one last time and serve.

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This makes a protein rich meal on its own. Ain’t no need to spend €15 on a takeout, and you’ll have gotten over yourself AND have leftovers for lunch the next day too. The above recipe serves 4.
If you have another 20 mins, you can use this as a filling for roasted peppers.

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Got another few minutes? Sure you do! Bake some sweet potato wedges and serve on the side of your stuffed roast peppers. By doing that, you will have spent a good hour making dinner. Getting-Over-Yourself Level 5 Unlocked!

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