Being a veggie, people usually ask me “how do you get enough protein?” Tonight’s dinner answers the question! Protein3 cakes on a Med inspired salad.
The salad’s main act were the protein-packed patties of chickpeas, brown rice, and quinoa. I used a food processor to puree the chickpeas, garlic, parsley, cumin, tahini, ginger, and some nutrirional yeast. Then combined the hummus-like pureed beans with some left-over brown rice and quinoa, which was cooked in veggie broth. The patties were coated with flax powder and lightly seared. We had these over a simple mixed green salad with cucumbers, red onions, and dressed with an apple cider-cumin vinaigrette.
Since we combined protein rich grains like quinoa and brown rice with chickpeas, we had ourselves a complete protein AND a yummy meal. We are both so full! Eric will be having leftovers for lunch tomorrow since we made about 6 patties.
The leftover vinaigrette will stay this handy-dandy dressing emulsifier in the fridge. I don’t like to collect a ton of kitchen gadgets but this is one of my favorites. You don’t get a single bowl or your whisk dirty making your dressing. Priceless.