Cauliflower and Chickpea Stew.

Last night was kind of the night when I was trying to make something vegetarian, healthy and  plant protein based.

Beans are the best choice for plant protein source, and you can experiment with them many ways from stews to veggie burgers.

We had the first snow yesterday, so the stew was the appropriate dish for the yesterday’s cold weather, and the head of cauliflower in the fridge just saved my time and imagination to prepare something delicious and healthy.

I also made some quinoa to serve with the stew and it made the perfect combination for the fall dinner dish.

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Cauliflower and Chickpea Stew.

Ingredients:

2 tbsp. olive oil
1 onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
Sea salt and black pepper
1 28 oz. can whole tomatoes
1 15 oz. can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1 5 oz. package baby spinach, chopped

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1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
2. Add the cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 minute.
3. Add the tomatoes, crushing with your hands as you add them, and their liquid, chickpeas, cauliflower, and 1/2 cup water and bring to a boil.
4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
5. Fold in the spinach and cook until just wilted, 1 to 2 minutes.

I served mine with quinoa. You can also serve it with couscous or brown rice, or just eat it by itself.

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Nevertheless, it’s great fall meal that will keep you full for a long time.

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Quinoa Salad with Pears, Baby Spinach and Chickpeas.

What is Quinoa?

This amazing gluten-free grain provides all 9 essential amino acids, making it a completely source of protein. It has been called as a superfood. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.
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I personally love to make salads with quinoa. This is the best lunch for me, because you spend around 10 minutes to make it, it tastes delicious, and makes you full by dinner time.

One of the recipes, that I used recently, I will share with you today.

This salad has the fall flavors because you use pears or apples in the recipe, and the maple vinaigrette adds the  sweetness to this delicious dish.

Quinoa Salad with Pears, Baby Spinach and Chickpeas.

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Ingredients:

1 cup organic quinoa
Sea salt
2 good handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

4 tablespoons extra virgin olive oil
3 tablespoons golden balsamic vinegar
2 tablespoons pure maple syrup

Instructions:

Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

Add the baby spinach, pear, chickpeas to the quinoa and fluff.

Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.

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