Add remaining vegetable broth, dried cranberries, and chickpeas and bring to a boil. Pour in quinoa and stir to lightly toast. Add garlic and sweet potato and sauté for another 3 to 5 minutes. Add onion and sauté for 3 to 5 minutes until translucent. Pour about 1/2 inch vegetable broth into a pot and continue adding broth as needed while cooking vegetables. Some research finds that plant-based protein sources (like beans and peas) are more filling than their meaty counterparts. High-protein quinoa (the 1/4 cup in a serving of this dinner packs 6 grams) keeps you satisfied for hours. Once oats have reached desired consistency, stir in baked apples, almonds, and maple syrup. Simmer for 3 to 5 minutes, stirring occasionally. Stir in oats, 1 teaspoon cinnamon, and salt, lowering heat to medium-low. Meanwhile, in a small pot, bring almond milk to a boil. Place apple on a baking sheet and sprinkle with cinnamon as desired.
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