Here's an easy recipe that is good for the night before a race or big workout or as a recovery meal. Chickpeas (garbanzo beans) are a good source of both protein and fiber. A cup of cooked chickpeas contains 15 grams of protein and 12 grams of fiber. Quinoa is known as an "ancient grain" and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, and vitamin E.
This can be served on its own with a vegetable side or over greens.
1 can (about 2 cups) chickpeas, rinsed and drained
2-3 Tbsp olive oil
1 tsp brown sugar
1/2 tsp cumin
1/2 tsp Kosher salt
1/4 tsp cinnamon
1/4 tsp red pepper flakes
1 cup uncooked quinoa
2 cups water
zest of 1 lemon
3 Tbsp lemon juice (fresh if possible)
1 tsp maple syrup
salt and pepper
Optional garnish - 1/4 cup toasted pine nuts
Heat the oven to 400 degrees F.
Boil the water in a sauce pan, add quinoa, turn down to a low simmer and cover. Cook about 10 minutes or until water is absorbed. (Alternatively, cook your quinoa in a rice maker with a little more water - it comes out fluffy every time)
Combine the chickpeas with 1 Tbsp olive oil, brown sugar, cumin, Kosher salt, cinnamon, and red pepper flakes and toss well.
Transfer the chickpeas to a lightly sprayed baking sheet and spread them out in a single layer. Roast in the oven, shaking occasionally, for about 20 - 25 minutes.
Combine the lemon zest and juice, maple syrup and 1-2 Tbsp of olive oil (depending on your taste). Mix well and season with salt and pepper.
To serve, just spoon out some quinoa and top with chickpeas and lemon sauce. Then add some pine nuts if you choose!
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