LEGUMES, SEEDS AND GRAINS
As our Food Editor Nici shows us this week, a meat-free dinner can be both filling and tasty.
With fresh vegetables, grains and legumes, we can whip up a comforting chickpea pie or a lush roasted carrot dish on a bed of toasted quinoa. Going meat-free for a meal (or a whole day) can be beneficial for your health and the environment, not to mention your wallet. Check out these legumes, seeds and grains Nici used – could they become part of your cooking repertoire?
CHICKPEAS – LEGUMES
These are a complex carbohydrate, meaning that we digest them slowly and use them for energy. They’re also high in fibre and protein. Not only are they healthy, but versatile too! Use them to make hummus, pop them into your salads, add them to a curry or stew, or roast them in the oven for a crunchy snack.
QUINOA – SEEDS
Quinoa is a seed and is a complete protein. It’s also wheat-free, making it perfect for people on a glutenfree diet. It’s generally cooked the same way that rice is and is easy for us to digest. It can be added to a quiche or salad, and even used as a binder for meatloaf.
BULGHUR WHEAT – GRAINS
This food is most commonly made from the groats (hulled kernels) of durum wheat and is often found in European, Middle Eastern and Indian cuisines.
It has more fibre and protein than white rice, and is prepared similarly. It can be used as a stuffing, in a pilaf or in soups.