If you’ve read THIH for a while, you’ll remember that I used to give recipes–ahem–unusual names. Like
It’s Wild! Rebel Curry Fried Rice,
Acorn Squash Cradles Avocado, Feta, Tomato and Egg,
I Choose YOU! Shrimp Scampi,
Salmon Swims Through Pineapple-Tomato Chutney,
“I Meant to Fry Them But I Can’t Handle Hot Oil” Apple Cider Doughnuts,
and, of course,
Unintentional Pokémon reference aside, these recipe titles may have made sense to me at the time, but seriously. I can’t even tell what the last recipe is supposed to be. Pickled Pear Pits? Pan-fried Penne Pucks? Pin-tuck Pinafore Pasta?
(It stands for Protein-Packed Pesto. Go figure.)
While these *finger quote motion* descriptive names should not be used on a regular basis, it doesn’t hurt to pull one out occasionally, for nostalgia’s sake.
I’ve loved being a member of The Recipe Redux over the past 3.5 years, not least because it pushes me to get into the kitchen once a month even during busy times. I’ve only cooked or baked actual foodstuffs three times in the last three months (excluding sandwiches, salads, etc.), which I consider a win while we adjust to parenthood. Why not add
creative unusual recipe names to this monthly activity?
This month’s Redux:
Seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner.
Wait a moment while I boot up my Recipe Name Converter (patent pending).
Roasted Garlic Quinoa and Chickpeas >>>> Garbanzo Stars in Whole Grain Medley
… yeah, there’s no way I’m going to remember what that means. It’s nice to get back to my THIH roots, though.
Why did I choose this recipe? I was looking for something very simple that used ingredients I already had on hand. Plus, this dish is packed with protein and whole grains for a dietitian spin on “fast food.” You can make a huge batch on the weekend and heat up individual portions throughout the week with your favorite vegetable. Call each recipe iteration a new creative name if you’d like. How about: Roasted Garlic Quinoa and Chickpeas >>>> I <3 Easy Recipes?
Yeah, maybe not.
[bctt tweet=”Can’t get any easier than this! Roasted Garlic Quinoa and Chickpeas #thereciperedux”]
Roasted Garlic Quinoa and Chickpeas
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients (6 servings)
- 1 head garlic
- 1 teaspoon olive oil
- 4 1/2 cups vegetable broth, divided
- 1 cup brown rice
- 1 cup red quinoa
- 2 15 ounce cans chickpeas, drained and rinsed
Preheat oven to 400 degrees F. Peel off outer layer of garlic head, leaving cloves attached at the bottom. Cut off top of garlic cloves to expose garlic underneath. Nestle in aluminum foil and drizzle olive oil over the top. Wrap aluminum foil around garlic and bake for 45 minutes. Remove from oven and allow to cool. Remove garlic from skin by squeezing on bottom of each clove. Set aside.
In a large saucepan, bring 2 1/2 cups vegetable stock to a boil and add brown rice. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, about 45 minutes. Let stand 5 minutes, then fluff with a fork.
Rinse quinoa in fine-mesh strainer for at least 1 minute to remove bitter outer coating. Drain well. In a medium saucepan, bring 2 cups vegetable stock to a boil and add quinoa. Lower heat to low, cover, and cook for 15 minutes. Remove saucepan from burner and allow to sit for 5 minutes before fluffing with fork.
Mix together brown rice, quinoa, chickpeas, and roasted garlic. Add salt and pepper to taste.
P.S. Check out some other easy recipes here.
P.P.S. And here!
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