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Protein Pot


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  • 1/2 cup uncooked Garbanzo Beans (Chick Peas), Organic
  • 1/2 cup uncooked Lentils
  • 1 cup uncooked Quinoa
  • 1/2 tbsp Olive Oil or Coconut Oil
  • 1/2 medium raw Onion Red
  • 3 cloves of Garlic
  • 1 large chopped red Tomatoe
  • 1 Red bell pepper, chopped
  • 3 cup Spinach or kale
  • 1/2 cup Cilantro or Parsley, minced
  • 2 Tbsp Tahini
  • 2 Lemon wedges


Servings 6
Level of difficulty Average
Cost Average budget


Step 1

Cook chickpeas/beans according to package directions. Drain and set aside.

Step 2

In a large skillet over low-medium heat, add your oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn.

Step 3

Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.

Step 4

Stir in the chopped kale or spinach and sauté for another few minutes, just until tender.

Step 5

Stir in the tahini, the cooked & drained grains and chickpeas, and simmer on low for another few minutes.

Step 6

Protein Pot - Step 6

Remove from heat and stir in the minced parsley/cilantro. Season with salt and pepper to taste and garnish with lemon wedges and zest.

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