Recipe: Fueling Your Workout - Quinoa with Chickpeas, Roasted Veggies and Herbs

Break out of your pasta-with-meat-sauce runners diet rut and fuel up with a delicious nutty-flavored grain: Quinoa. Pronounced Keen-waH, in just 1 cup, it packs over 100g carbs, 20g protein and 10g fiber. You can enjoy it warm or cold, so it is very versatile through the seasons.

This is a great dinner entree for vegetarians or a wonderful side dish to supplement a grill out. And here is a great little background from the Whole Foods blog with some other recipe ideas.

Quinoa with Chickpeas, Roasted Veggies and Herbs

• 1/2 c. dry Quinoa
• 2 asparagus spears, sliced into 1" pieces
• 1/4 red bell pepper, diced
• 1 artichoke, heart only, diced
• 1/4 spanish or red onion, diced
• 2 garlic cloves, minced
• 1/4 small zucchini, diced
• 1/2 c. cherry, grape or small heirloom tomatoes
• 1/2 c. chickpeas, from canned, drained and rinsed
• 1 T. minced herbs (parsley, oregano, basil, thyme, tarragon - whatever!)
• 2 T. evoo

1. Bring a medium pot to high heat, filled 1/2 way with water to a boil and sprinkle in a little salt.
2. Preheat oven to 425.
3. Add quinoa and turn down heat to a 'heavy simmer' or 'light boil' for 10-15 minutes until quinoa starts to 'sprout' and is al dente.
4. In the meantime, toss veggies and herbs in a bowl with 1 T. evoo and salt and pepper to taste. Place in oven to roast for 10-15 minutes until cooked through, remove from oven and set aside.
5. Strain quinoa from water and gently toss over sink in colander to remove excess water - then place in medium bowl.
6. Add veggies, remaining 1 T. evoo and chickpeas to quinoa and gently stir to combine. Ready to enjoy warm or at room temperature.

Servings: 1 very large entree or 2-4 as side dish

Nutritional Info:
Calories: 1400
Carbs: 218g
Fat: 48g
Protein: 42g
Fiber: 24g

Nutritional values are based on Prevention estimates