This simple, gluten free Moroccan inspired vegan quinoa chili is perfect for meal prep and reduces food waste! This protein-packed chili makes a satisfying lunch or dinner.
Next up on the foodie blogger takeover is Katie from One Hungry Bunny.
Katie is a Registered Dietitian in Boulder by way of Boston. She mostly writes about plant-based food and nutrition topics but considers herself a flexitarian and encourages all types of eaters to try her recipes and food tips. Katie shares all her adventures (and misadventures) in the kitchen on her blog, One Hungry Bunny.
For 2018, the theme for National Nutrition Month was “Go Further with Food”. However interpreted, the focus is on making the right food choices whether it is reducing food waste, starting the day off right, or incorporating more nutritious foods that fit your lifestyle. For me, my focus has been eating less processed and nutrient-dense foods for a healthy pregnancy! Energy-dense nut butter or avocados, for example, may have more fat and calories than let’s say low fat baked potato chips, but these nutrients will “go further”! The healthy fats and proteins will keep me satisfied during the day and provide the benefits my body needs to function (pregnant or not pregnant).
What are your plans for going further with food? Is it including breakfast in the morning? Fueling your body before or after exercise? Whatever you choose, it will be a positive impact on your health! For more on NNM’s theme, click here.
What makes this vegan quinoa chili so fantastic for National Nutrition Month’s 2018 theme? It packs in more nutrient-dense foods, makes an excellent meal prep dish, and reduces food waste! These are all examples of going further with food. Packing in more protein, fiber, and micronutrients will get you more health benefits compared to other chili recipes thanks to the chickpeas, quinoa, and vegetables. Want to reduce food waste? This versatile recipe makes it simple to substitute with any leftover vegetables in your refrigerator (while also using less perishable canned chickpeas and uncooked quinoa). Are Mondays too hectic to think about making dinner? Make this meal ahead of time and portion it out in storage containers (freeze any leftovers for greater than 3 days in the refrigerator).
- 1 tablespoon olive oil extra virgin
- 1 medium yellow onion chopped
- 2 1lbs butternut squash peeled and chopped, makes about 2-3 cups
- 1 tablespoon Ras el Hanout spice blend
- 2 15 ounce cans diced tomatoesno salt added version
- 2 15 ounce cans chickpeas, low sodium drained & rinsed
- 1/4 cup dried apricots, unsweetened chopped
- 3/4 cup quinoa uncooked
- 2 cups water
- 2-3 cups spinach leaves chopped, thawed if frozen
- In a large pot, heat olive oil on medium heat. Add the onion and saute for 3 minutes to soften. Add the butternut squash and continue sauteeing for 3-5 minutes until onions are translucent.
- Next, add the Ras el Hanout spice and saute for an additional minute until aromatic. Stir in the remaining ingredients except the spinach. Cover and reduce heat to simmer; cook for 15 minutes.
- Toss in the spinach and continue simmering for 5 more minutes or until the quinoa and vegetables are soft.
How do you go further with food?