Lately I've been making something new for my lunches. I'm the type of person who doesn't mind eating the same thing for lunch every day, but the previous lunch I'd been making had stretched out over many, many months, so I decided it was time for a change.  I've been spending a lot of time on Pinterest lately, browsing recipes for ideas, and while I didn't find this specific recipe there, I'm sure it was inspired by ingredients I viewed in a wide array of recipes.  I'd previously made a vegan quinoa stir fry , and I loved the roasted hemp seeds I used in that recipe--which happened to be a sample randomly picked up some time ago, so I bought a new bag at the store. I was looking for some crunch in this dish, and in addition to the hemp seeds, I added some raw celery and red and yellow bell peppers. (This week I was out of peppers but used raw carrots instead, and I think I like those even better!). The chickpeas, quinoa, and hemp seeds all hav...

Tonight I made an altered version of a quinoa stir fry that I've made before. I realized after grocery shopping that I'd forgotten to get a protein for the stir fry, but then I remembered I had chickpeas at home. I wasn't entirely sure they would work, but they ended up being a delicious addition! I also found this sample packet of roasted hemp seeds that I'd picked up at a natural food store a while back: More protein, and added crunch! I tossed the whole packet in to a large frying pan, which also contained the following: A little less than 1 lb. pre-chopped, mixed stir-fry vegetables from Whole Foods (I cheated, and I'm glad) 1/2 white onion, chopped 1 large carrot, sliced into rounds 1 can cooked chickpeas 1 c. frozen organic peas 2 c. cooked, whole grain quinoa About 4 strands (whatever you call them) of scallion, chopped Organic sesame seed oil, 2-3 tbsp. Braggs Liquid Aminos, about 1 tbsp. Few shakes each cumin, paprika, turmeric, Mr. ...