A Freekeh Good Protein-Packed Recipe - fitness diet

Chef’s Tip

Look for sun-dried tomatoes, olives, and roasted red pepper or Peppadew pepper in the deli section of grocery stores. Rotisserie chicken offers ready-to-go protein, but quality canned salmon or tuna can serve as suitable replacements.

Nutrition Bonus

Freekeh packs an impressive 7 grams of protein per ¼ cup serving, contains less fat than quinoa, and has three times the fiber content of brown rice.

SEE ALSO: Chocolate Teff Protein Pudding

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 1/2 cup freekeh</li>
                                            <li> salt </li>
                                            <li>2 medium sweet potatoes, cubed</li>
                                            <li>3 tbsp extra-virgin olive oil</li>
                                            <li>2 cups sliced rotisserie chicken</li>
                                            <li>1 cup sliced oil-packed sun-dried tomatoes</li>
                                            <li>2 large carrots, chopped</li>
                                            <li>1 cup sliced roasted red pepper or Peppadew (piquanté) pepper</li>
                                            <li>1 cup chopped flat-leaf parsley</li>
                                            <li>1/2 cup sliced kalamata olives</li>
                                            <li>1/3 cup chopped walnuts</li>
                                            <li>4 oz crumbled feta cheese</li>
                                            <li>1/4 cup tahini</li>
                                            <li>1 1/2 tsp smoked paprika</li>
                                            <li>1/2 lemon (juice)</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place freekeh, 3 cups water, and a couple pinches of salt in a medium-size saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered

for 20 minutes, or until freekeh is tender and water has absorbed. Set aside covered for 5 minutes and then fluff with a fork.

Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp oil, spread out on a baking sheet, and roast for 20 minutes.

                                    <li>In a large bowl, toss together freekeh, sweet potatoes, chicken, tomatoes, carrots, red pepper, parsley, olives, walnuts, and feta. In a separate bowl, whisk together tahini, 2 tbsp olive oil, paprika, and lemon juice. Toss salad with tahini dressing.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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