I have been working out a lot lately – rock climbing, yoga, sailing, and running. I feel myself getting stronger, but I also feel a lot of sore muscles that aren’t used to this work! Sometimes those sore muscles start to crave the taste of fried chicken… This super quick, protein-packed vegan meal sorts me right out. Altogether, you get almost 52 grams of protein in this recipe (more than most women need in a day). I usually eat half of it in one sitting and save the other half for the next day. Even only eating half, gives you a nice protein punch, and it’s fast and easy to make.
The protein in this meal comes from its three main ingredients: quinoa, black beans, and peanuts. I love all these ingredients on their own, but combining them with some spices makes them even more delicious. Overall this recipe’s flavour is reminiscent of asian dishes as it is flavoured with soy sauce and ginger. I like adding the turmeric for its inflammatory properties. The cumin and thyme just add some heartiness I find, and the pinch of cinnamon just adds an unexpected boost to the other flavours. If you hate these spices, you can take them all out and just use soy sauce, but you’ll end up with a meal that tastes mostly salty.
To make this meal, you’ll need
- a can of black beans (24.5 g of protein per can)
- 1 cup quinoa (8.14 g of protein)
- 1/2 cup peanuts (19 g of protein)
- 1 teaspoon turmeric
- 1-2 teaspoon cumin
- 1-2 teaspoon thyme
- pinch of cinnamon
- 2 tablespoons soy sauce
- 2 tablespoons of chopped fresh ginger
- vegetable stock (or cube)
To start off, get your quinoa going. Follow the directions on your packet. I usually do 1.5-2 parts water to 1 part quinoa. I also throw in a vegetable stock cube (totally optional) for additional flavour.
Once that has been going for a few minutes, rinse your black beans and add them to a sauce pan with a little bit of oil (your choice – whatever you prefer to cook with). Put in half your ginger and your spices. Saute for a few minutes. Add the peanuts and saute for another 3-5 minutes. Sometimes it’s nice to turn up the heat and brown the peanuts a bit, but just be sure you have enough oil in the pan so that your beans don’t dry out and get stuck!
If you have timed things just right, the quinoa will be ready about the time the beans are, but no worries if it takes a bit longer. Just turn off the burner on the beans and let them rest in the hot pan. Once the quinoa is cooked, combine your quinoa and beans or plate them up. Add the rest of your fresh ginger on top.
This recipe takes 20 minutes to throw together and is a delicious vegan meal jam-packed with protein. It works really well as a post-work out meal. I hope you enjoy it!