breaking bread is a universal ritual that brings us together. a good meal has the power to heal us, body and soul. all my cooking comes from the heart.

Wednesday, January 1, 2014

quinoa with chickpeas and veggie patties

Here's a flavorful diet-friendly shortcut meal. I heated up two Veggie Patch Mediterranean Spinach and Chickpea Patties in a sauté pan. They are 120 calories each and vegan. I find them in the refrigerated natural foods section at my local Giant grocery store. It'd be nice to always cook from scratch, but these little short cuts are healthier and more affordable in a pinch than eating out and help me count and control calories. (A container of 4 is currently $4.49).

Side dish: Quinoa with Chickpeas (makes two servings at 270 calories each)


1/2 cup organic red quinoa (a la Trader Joe's) (320 calories)
1 vegetable bullion cube (5 calories)
2 tsp fresh chopped garlic (~ 8 calories)
1 cup water
245 g drained and rinsed canned chickpeas a/k/a garbanzo beans (207 calories)


Put water in a small sauce pan, add vegetable bullion cube, garlic, and quinoa. Bring to a boil. Drain and rinse one can of chickpeas. (I weighed them on a food scale because it is far more accurate than using the approximate serving information from a can. Calorie counts on nutrition labels are based on weight, so it is much more accurate to weigh food than to guesstimate based on volume.) Stir the chickpeas into the quinoa mixture, stirring occasionally and simmering until liquid is absorbed and quinoa is "done," i.e., the germ ring is visible on the grain. I set aside half of the pot for the next meal. If I had had something green, I would have added it. Maybe stir in a bag of sautéed spinach or top it with some chopped scallions or cilantro.

For 510 calories, this is a heaping plateful of food, bursting with flavor.

No comments:

Post a Comment