Tonight's dinner rests on that shelf staple—a quick-cooking blend of brown rice and quinoa that needs only vegetables and a little protein to become a complete meal. Roasted chickpeas add crunch and substance without fuss.

Serves 2. 35 minutes, 10 at the stove.

About 610 calories a serving, 13 g protein, 95 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Rinse 1 cup of the rice and quinoa blend under cold water. Mince 2 garlic cloves and dice 1 small onion. Heat 1 tablespoon oil in a pot over medium heat, add the onion and garlic, and cook until soft, about 3 minutes.3 min
2. Add the rinsed grain blend and toast for 1 minute, stirring once. Pour in 2 cups water and a pinch of salt, bring to a simmer, cover, and cook until tender and water is absorbed, about 20 minutes. While the grains cook, drain and pat dry 1 can of chickpeas.20 min
3. Toss the chickpeas with 1 tablespoon oil, salt, and pepper. Spread on a baking sheet or in a skillet and roast in a 400°F [200°C] oven or over medium-high heat, shaking occasionally, until golden and crisp, about 10 minutes. If using stovetop, work in a dry skillet over medium-high heat and shake the pan often.10 min
4. When the grains are done, stir in 3 cups fresh spinach or kale until wilted, about 1 minute. Taste and adjust salt and pepper. Divide between two bowls and top with the roasted chickpeas.

Note Swap the chickpeas for crumbled feta or a fried egg if you prefer. Leftovers keep refrigerated for three days and warm gently with a splash of water. Serve with lemon wedges, hot sauce, or a simple tomato salad on the side.