Fast and loose protein quantification at home?

Hi everybody. I'm a molecular biologist and an avid cook. I love experimenting in the kitchen, making things I'd otherwise buy, and avoiding waste. I recently made a plant milk (mostly of peas and quinoa, but a couple other things too for texture) and was left with pulp afterwards, which I dehydrated and ground to make a powder. I figure it's a given that this powder is fiber-rich and probably decent to add to muffins or something, but I'm curious about the protein content as well. I am not really prepared to do a Bradford or Biuret assay in my kitchen, let alone anything more sophisticated. Is there a sloppy, imprecise, mainly physical method to guesstimate this at home that doesn't require any fancy reagents beyond what I might concoct from my cupboard? I've got plenty of test tubes, flasks, Falcon tubes, and the like. Do not have a centrifuge at home unfortunately. Thanks in advance and I understand how silly this is!