I admit it – I get stuck in my ruts! I mean how many ways can you really prepare quinoa? Turns out, a lot!
I created this summer fresh quinoa bowl that is on the sweet side yet paired with a leafy green salad, this new flavor combo is so tasty.
On top of being a tasty new way to enjoy quinoa, it’s also packed with plant-based protein.
Quinoa is a gluten-free grain (technically a seed) is considered a starchy protein because it contains both carbs and protein! ½ cup of cooked quinoa provides you with 9 grams of plant-based protein.
Blueberries are one of the highest antioxidant-rich foods known to man, including vitamin C and vitamin K and fibre. Because of their high levels of gallic acid, blueberries are especially good at protecting our brains from degeneration and stress. #brainhealth
The chickpeas add even more protein, carbs and a healthy dose of fibre! 1 cup of cooked chickpeas provides you with 15 grams of protein and lots of essential nutrients.
WHAT YOU NEED
- 1 can of chickpeas (340ml)
- 2 cups of quinoa
- 1 tbsp of cinnamon
- 1 tsp of sea salt
- 1/2 cup of fresh mint, chopped
- 1 cup of blueberries
FOR THE BLUEBERRY CASHEW CHEESE
- 1 cup of raw cashews (I soaked them for 6 hours)
- 1 tbsp of freshly squeezed lemon juice
- 1 tbsp of maple syrup
- 1/2 cup of blueberries
- pinch of sea salt
WHAT TO DO
- Start by making the blueberry cashew cheese. I recommend using soaked cashews but it’s not necessary. Add the cashews, maple syrup, lemon juice and blueberries to a high-speed blender and blend until smooth and creamy. You may need to scrape down the sides a few times. DO NOT ADD LIQUID!
- Put your cashew cheese in a glass jar and place in the fridge.
- Next start by making the quinoa according to package directions. Set aside when cooked and fluffy.
- Heat a frying pan with coconut oil (or olive oil) and fry up the chickpeas. I added a lot of cinnamon and salt to almost candy them. About 5-8 minutes on medium-to-high heat should do the trick.
- To assemble the bowls combine the quinoa, chickpeas, blueberries and freshly chopped mint in a bowl.
- When the cashew cheese comes out of the fridge, drain any liquid away and scoop little dollops onto your quinoa bowl.
- Stir to combine and enjoy! Feel free to add another little drizzle maple syrup to make it extra special.
Serves 4.