Anyone who has been a vegetarian or vegan for more than 5 minutes, knows that the first question that people want to ask is “Where do you get your protein?”
Luckily most of my friends and family are beyond this question now. (Mostly because they are sick of hearing me launch into a speech about the high quality protein found in quinoa and about the fact that calorie for calorie greens like Spinach and Kale actually have more protein than steak!)
However, my recent decision to go Vegan and start P90x at the same time once again brought this question to the forefront. I was hearing the question so much I actually started to email some readers and friends who are seasoned Vegans just to make sure I was, indeed, doing what I needed to.
Anyhow… on the heels of fielding this question more times in a two week span than I would care to, I found myself up at 4 am one morning searching on my iPad for new recipes to try.
I came across this one on Choosing Raw (which is an amazing site you should check out), which was not only over the top yummy, but also boasts a whopping 28 grams of protein a serving. So, the next time I get the dreaded “Where do you get your protein” question, I’ll be sharing this recipe. After which I will launch into the benefits of quinoa as a protein source and how calorie for calorie some greens are higher in protein than spinach….
By the way, if anyone is interested I will be on radio talking about quinoa this Saturday at 7 PM, EST. You can listen here: Preparedness Radio Network
- 3 cups cooked quinoa
- 1 cup edamame, shelled
- 1 cup almond milk
- 1/4 cup hemp seeds (shelled)
- 1/3 cup nutritional yeast
- 1 tablespoon white miso
- 1 tablespoon Dijon mustard
- 1/2 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 4 cups kale, chopped fine
- 2 cups butternut squash, cubed steamed
- Bring a medium pot of water to boil. Add frozen edamame and cook for 5 to 6 minutes. Drain and add cooked quinoa. Remove from heat and cover.
- In a blender combine almond milk, hemp seeds, nutritional yeast, miso, Dijon, turmeric, garlic powder, onion powder, lemon juice, salt and pepper. Process until smooth.
- Return quinoa to stove on low heat. Add 1 cup sauce, butternut squash and chopped kale. Cook for 3 to 5 minutes, until kale is wilted and everything is well heated. Top with additional sauce if desired.
Adapted from Choosing Raw