I have good news and I have bad news for you.
Good news: I have an easy, healthy, versatile recipe for you.
It’s a salad! It’s a chip dip! It’s a snack! Heck, it could be a full blown meal.
Bad news: The recipe goes something like this.
1 can of garbanzo beans, rinsed and drained.
Add whatever is left of that damn quinoa that you made earlier in the week and your daughter tried to decorate the kitchen with it so you refuse to give to her again.
Add whatever is left of the chopped organic red pepper that you paid too much for and refuse to throw out.
And shoot, you need more cilantro but you are afraid you are going to cut too much so just chop up the stems really fine and hope no one notices.
Add cumin…wait, where is the cumin? Probably in the office. You found mustard seed in the bathroom yesterday. Your daughter loves spices as much as you do, but she leaves them all over the house. Grab whatever looks like it could be close to cumin. Shake enough on there to make a difference.
I could go on and on.
So I almost didn’t post this recipe, but it really is just that good- both tasting and for you. Quinoa is a complete protein and cooks up really fast. Garbanzo beans bring fiber and iron to the table, the lime juice helps you absorb that iron. This is a great salad you can throw together and keep in your fridge for a healthy snack, a side dish to cool off a spicy meal, or a chip dip, particularly good with my homemade baked tortilla chips.
I will do my best to approximate the measurements for you, but make this your own!
This is a new favorite in our household.
Creamy garbanzo beans, spicy cilantro, sweet red pepper, and nutty quinoa to balance everything out.
I plan on keeping salads/dips/snacks like this in the fridge all summer.
Earlier this week, I had a pregnant friend ask me about good sources of protein other than eggs. Allison, here is your snack.
What are your favorite go-to healthy snacks in the summer?