My hubby became a vegan 7 months ago, and since then quite a few inquiring minds have bombarded us with this question:
Where does he get his protein?
I, too, once thought the bulk of a person’s protein needs are met by eating meat. I have learned, however, that vegetables and grains have all the protein we need. For instance, beans, peas, veggie burgers, peanut butter, almonds, sunflower seeds, cashews (my fav!), spinach (I guess Popeye ate it for a good reason!), and broccoli are packed with protein. Our latest discovery is quinoa – a super food with 24g of protein and 12g of fiber in 1 cup! Today, I want to give you a peek inside our kitchen and share one of our favorite vegan recipes. It’s flavorful, filling, packed with protein, and oh so delicious. Check it out:
1½ cups uncooked quinoa
3 cups vegetable broth
3 TBSP olive oil
1 red pepper, finely chopped
1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
1 small shallot, finely chopped
2 garlic cloves, minced
12oz frozen sweet corn
15 oz Low Sodium Black Beans, rinsed and drained
kosher salt and fresh ground pepper, to taste
1 tsp chili powder
½ tsp cumin
3 TBS chopped fresh cilantro
2 TBS fresh lime juice
diced avocados and lime wedges for serving
First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.