Mind Over Matter

What’s going on dear readers, I have a tasty and super healthy dinner recipe for y’all. It’s been a while I know! I haven’t been cooking too much. I admit I do enjoy eating out every once in a while! It’s always good to try the cuisine in your area and see what the hype is about… or not about 😉 So this recipe I really enjoyed because it’s made with quinoa which you know is nutritious; about 8 grams of protein, 4 grams of fat, 5 grams of fiber, plenty of magnesium and a good source of iron. If you aren’t used to eating quinoa, I highly recommend adding it into your meals. It leaves me feeling satiated instead of heavy with the itis. You know that drowsy sleepy feeling you get after a big meal… that’s itis.

Ingredients: Quinoa, red bell pepper, onion, baby carrots, can of chickpeas, and honey roasted cashews. You can used frozen mixed veggies, although I did not end up using it. NOT SHOWED ABOVE: Veggie stock, olive oil and seasonings. Scroll down to the end of the post for the rest.

Step one: Add the measured quinoa to the pot and add the water. Let it boil for 15 minutes and check again at about 5 – 10 mins to see if you need to add more water. If you add more water, let it cook for another 5 minutes or so.

Step two: In a cast iron pan or skillet, add some olive oil and let it heat up. Then add the chopped onions and cook until translucent. Then add the chopped bell peppers and carrots. Let it all cook for 5 to 8 minutes and keep stirring.

Step three: Add the seasonings and then give it all a good stir. Afterwards add the drained chickpeas. Pour in some veggie stock and then keep stirring every so often.

Step four: Add the quinoa and mix it all together nicely. Make sure everything is distributed evenly. Let it cook for another 5 minutes.

Step five: Crush the honey roasted cashews with a mallet just enough to leave them in good sized chunks. You want to feel the crunch when you bite into them! Stir everything together with the stove turned off. No need to cook further.

I served my quinoa medley with some pan seared salmon and it was super good together. I highlyyyy recommend this recipe for all my health gurus! Enjoy!

Prep: 5 mins Cook: 20 – 25 mins

Ingredients:

• 2 tb Olive Oil
• 1 red bell pepper (chopped)
• 1 medium yellow onion (chopped)
• Handful of baby carrots (chopped)
• 3/4 cup quinoa
• 2 cups water
• 1 can chickpeas (drained)
• 1 bag of honey roasted cashews (crushed)
• 1/3 cup Veggie stock
• 1/4 tsp Turmeric
• 1 tb Curry Powder
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tsp honey or maple syrup