| 10 | 50 | 371 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 3 |
| 1/4 cup | Brown rice, short-grain, dry |
| 1/4 cup | Red rice, sprouted, dry |
| 1/4 cup | Quinoa, uncooked (rinsed) |
| 1/2 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 2 pepper(s) | Roasted red peppers, canned (chopped) |
| 8 heart | Artichoke hearts, canned (chopped) |
| 1 bunch | Parsley, fresh (chopped) |
| 1/4 cup | Pine nuts, dried |
| 1 tsp | Sea salt |
| 1 tsp | Black pepper |
1. Combine the brown and red rice together in a medium size pot with 1 cup of water. Bring to a boil, cover, and reduce heat to medium-low. Cook for 15 minutes and then add the quinoa and another cup of water. Cook for another 10 minutes or so. You may need to add another ¼ cup water. While the grains are cooking prepare the rest of your ingredients.
2. Once the grains are cooked, remove from heat and allow to cool for 15 minutes.
3. Combine all the ingredients together in a bowl and mix well. Taste and adjust seasoning. Enjoy!
Quinoa
is a complete protein and high in fiber - fiber promotes healthy digestion!
Chickpeas
are an important source of plant-based protein!
| Grain | 1.4 |
| Meat Alternative | 0.7 |
| Vegetables | 2.3 |
