So earlier this week I went to see the Chippendales… Well, that was quite the experience…
Imagine a theater filled with woman ages 18 til 50+ and 12 muscular men on a stage. Let’s just say at some point the room produces 109.9 db of noice!
We just laughed our asses of because of all the crazy things the girls that got to go on stage did. Of course, we did enjoy the view as well. I mean, you don’t go to a show like that and expect a talk about the meaning of life. You expect to see shirts being torn of body’s and sexy dances. Funny thing was, the bulkier the guy, the clumsier he looked dancing. It’s the muscles 😛
But we had great fun!
Good thing I had the late shift (9:30 the day after), so I was able to start this dinner in the morning (which was a good thing because I got home around 19:45 that night and I was super tired). So I cooked the quinoa in the morning and cut the carrots. Together with the cooking in the evening I think this was put together in 20 minutes.
What do you need (2 servings)
- 1 clove of garlic
- 1 large onion, slices
- 1 large carrot (about 400 gr.)
- 3 tomatoes
- 130 gr. of chickpea’s (drained)
- 1 cup of coconu tmilk
- quinoa (I used about 100 gr. uncooked)
- spices (about 1-2 teaspoons in total)
Peel the carrot and slice into 1/2 cm thick slices and cut these in fours, cut the tomatoes in 8ths. Boil quinoa according to the directions on the package, set aside when it’s done. Mix the coconut milk with all of the spices.
Heat up some oil in a frying pan and start to fry the onion, garlic and carrots and bake for about 5 minutes until the carrot starts to soften up a bit. Add the coconut milk and a little bit of water so all the veggies are covered, the water will evaporate anyway so you get a nice thick sauce. Leave to simmer until the carrots are soft. Add the tomatoes and the chickpea’s and let them heat up in the sauce.
Serve with the quinoa. And presto: protein packed meal!!