I just finished reading The China Study, so these days, I'm trying to eat as many whole food, plant-based meals as I can during the week in order to increase the ratio of plants I consume, compared to how much animal protein I'm eating. This is no small task when you're avoiding grains, dairy and sugar but I'm working hard at it anyhow.
I generally try to avoid legumes, but I find garbanzo beans relatively easy to digest. Here's a quick and easy salad to mix up which tastes great warm or cold.
- 1 cup dry quinoa, rinsed
- 2 cups water
- 1 can garbanzo beans, drained
- 1/4 cup red or green onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of one lemon, freshly squeezed
- 1 carrot, finely shredded
- Black pepper to taste
- Pine nuts (optional)
- Measure out the quinoa, rinse and drain.
- In a medium saucepan, combine the water and quinoa and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed (10-15 min). When done, the quinoa should appear soft and translucent.
- While the quinoa is cooking, prep the remaining ingredients and toss lightly to cover with lemon juice.
- Fluff the fully cooked quinoa and add to the bowl. Mix gently to combine.