The Round Urban Garden Partners with Nourish Colorado!

Imagine a culinary landscape where vibrant, colorful vegetables blend is with hearty proteins, crafting dishes that excite the senses while nourishing the body. This is the right of every household: to be able to afford the food that will nourish us, but current federal administrative decisions have put this at risk. Along side medicare and social security, programs such as SNAP (Supplemental Nutrition Assistance Program) are at risk of being cut for persons below the poverty line (or low income) to have the assistance to purchase food. Nourish Colorado goes to the front lines in Washington to speak openly to those responsible for the Bill. The Round Urban Garden is proud to partner and work along side this organization!

Visit https://www.nourishcolorado.org for more information!

This blog post showcases what should be everyone's right: a delightful recipe that merges everyday meals into fresh, healthy experiences.

Vegetables often linger in the background, but they can take center stage when paired with good sources of protein. Whether you're a vegetarian, a flexitarian, or simply someone keen to add more greens to your plate, this recipe will inspire a newfound appreciation for vegetables.

Nourish Colorado Fights for the Right to Nutrition

Unveiling the underestimated? Protein, essential for muscle building and repair, is crucial for maintaining a healthy body. High-protein foods such as beans, chicken, or tofu pair perfectly with the lively flavors of vegetables. Including protein in your meals can increase feelings of fullness, which studies show may help reduce overall calorie intake by about 15% throughout the day.

Combining both food groups can lead to a balanced diet without sacrificing taste.

Recipe: The Round Urban Garden Salad

Now that we recognize the benefits, it’s time to start cooking! This recipe features grilled vegetables seasoned perfectly, fluffy quinoa, and protein-packed chickpeas, creating a delightful medley that's both satisfying and healthy.

Grilled vegetables with a quinoa and chickpea salad.

Ingredients

• 1 cup quinoa, rinsed (provides about 8 grams of protein)

• 2 cups vegetable broth or water

• 1 red bell pepper, cut into strips

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 cup cherry tomatoes, halved

• 1 can (15 oz) chickpeas, drained and rinsed (about 14 grams of protein)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• Salt and pepper to taste

• Fresh parsley, chopped (for garnishing)

• Juice of 1 lemon

  
  

Preparing the Quinoa

1. In a medium pot, combine rinsed quinoa with vegetable broth or water.

2. Bring this mixture to a boil over medium-high heat.

   
   

3. Once it reaches a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is fully absorbed.

   
   

4. Remove from heat and let it sit covered for another 5 minutes.

   
   

Grilling the Vegetables

1. Preheat the grill or grill pan to medium-high heat.

   
   

2. In a large bowl, toss the red bell pepper, zucchini, yellow squash, and cherry tomatoes with olive oil, garlic powder, cumin, salt, and pepper until well coated.

   
   

3. Spread the vegetables on the grill, cooking for around 4-5 minutes on each side or until they are tender and show grill marks.

   
   

4. Remove them from the grill and set aside.

   
   

Combining All Ingredients

1. In a large bowl, mix the fluffy quinoa, grilled vegetables, and chickpeas.

   
   

2. Drizzle with lemon juice and toss everything together until well mixed.

   
   

3. Taste and adjust the seasoning as needed.

   
   

4. Serve warm or at room temperature, garnished with fresh parsley.

   
   

Tips for Making It Your Own

Versatility is a key strength of this recipe. Feel free to swap vegetables based on what is in season or what you have available. For example, if you prefer eggplant or asparagus, use those instead. You could also switch up the protein source, perhaps using grilled chicken which contains about 31 grams of protein per 100 grams or cooked lentils offering 18 grams per cup.

Spice things up with herbs. Fresh basil, dill, or a sprinkle of feta cheese can add a unique flavor. Additionally, try a drizzle of balsamic glaze or tahini dressing to elevate the dish further.

If you're considering meal prep, this salad stores well in the refrigerator for 3-5 days, making it an excellent choice for quick lunches or dinners throughout the week.

Celebrate the Versatility of Vegetables

This scrumptious grilled vegetable and quinoa salad with chickpeas beautifully illustrates how often underestimated vegetables can be the stars when paired with protein. By bringing together colorful, nutrient-rich vegetables and a good protein source, we open the door to endless possibilities that are healthy and extraordinary.

So gather your ingredients, fire up the grill, and enjoy the range and richness of fresh produce. Your palate—and your body—will appreciate it.

Cooking is about more than just filling our stomachs; it’s an opportunity for enjoyment and creativity. Why not try this recipe today and let the vibrant flavors lead your culinary adventure? Wouldn't it be incredible if people didn't have to struggle to afford the right to nourish their bodies? Visit https://www.nourishcolorado.org for more information!