I saw this recipe on Catherine Katz’s Cuisinicity website recently. Catherine is the wife of Dr. David Katz, preventive medicine specialist with Yale University. The whole Katz family gets involved spreading the message about healthy eating and exercise and I enjoy Catherine’s moderate approach where she mixes healthy, whole food with her French sensibilities. Although the original recipe calls for carrot juice and miso (a fermented soy paste), I had neither on hand so had to improvise. I blended 1 cup of carrots with water in my Ninja. This preserved the fiber that would have been lost if I had just used juice. I used some low sodium soy sauce in place of the miso.
Quinoa is a gluten free, high protein grain option and combined with the chickpeas provide about 16 grams of protein per serving. The carrots make for nice color and sweetness.