A lot of vegetarians get asked that big old question: Where do you get your protein? While I’m not a vegetarian, I try to limit my meat consumption while still eating a balanced, high protein diet to keep me feeling satiated and full of energy all day. How is that possible, you ask?  

Nuts, beans, and dairy are just a few non-meat ways to get protein, but did you know that whole grains are also protein-packed? We always talk about whole grains being full of fiber, but this week I was inspired to call attention to the other benefits of eating whole grains, thanks to the Meatless (and Mediterranean) Mondays recipes of our parent Organization, Oldways. 

While many of us (this self proclaimed Queen of Quinoa, included!) have heard that one of the things that makes quinoa the superfood extraordinaire is that it’s high in protein, it certainly isn’t the only protein-filled grain. Virtually all foods contain a mix of three macronutrients: fat, protein, and carbohydrates. Though we think of grains as carbohydrates in fact they also contain small amounts of healthy fat, along with a dose of protein. Take a look at the grains below, and their protein content per serving. (45 grams of uncooked grain is a standard FDA serving size; although grains vary, that’s the equivalent of a little less than a cup cooked, for most grains.)

On average, people need about 50 grams of protein a day, so at about 6 grams of protein, most whole grain choices provide about 12% of your daily needs. But what does that mean? Six grams of protein is the same amount found in these protein-full foods: one hard-boiled egg, an ounce of almonds, or two thirds of a cup of lentil soup. Wow! 

One thing to know about the protein in grains: with the exception of quinoa and amaranth, grain proteins are not “complete proteins.” This means they’re missing or low in one or more essential amino acids. But eating a variety of plant-based foods takes care of that; when you enjoy both beans and grains throughout the week, for example, their complementary proteins combine to give you just what your body needs. 

Next time you bake a loaf of 100% Whole Wheat Sandwich Bread, or make Whole Grain Linguine with Ripe Heirloom Tomatoes and Pistachios, or Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions (just to name a few options! For more visit our Recipe Section) think of that extra protein punch you’re getting!  

As we can see, whole grains are a great source of protein whether you’re a vegetarian, looking for a new Meatless Monday dish or are simply looking for a way to incorporate more protein into your existing diet. So yes, you can get your protein and fiber all in one dish! (Mallory)