Monday, January 9, 2012

Happy MONDAY, ya'll!


Monday is a great day for a couple of reasons. Fist off, (I know it sounds a little funny), but I love Mondays because Tony goes back to work for the week. Easton and I LOVE having our time with him throughout the weekend, but we like to get back on our weekly schedule on Monday. Secondly, I start my week with a morning walky-bear with my dear friend Jamie at Campbell Park.

Today, Jamie and chatted about diet and good recipes and I thought to myself, "self, it's time to throw another one of my favorite recipes on my blog." So that's exactly what I'm doing today.

Here is the recipe for a Quinoa "Salad" that I sort of made up...

Serves 4 
1 cup Organic Quinoa rinsed
2 cup Vegetable Broth (or chicken broth)
1/2 cup graded white Sharp Cheddar Cheese
1-2 cups broccoli florets
1/2-1 Yellow Bell Pepper
1 small or medium Yellow Onion
3/4's cup sliced Mushrooms
1 zucchini (small to medium)
1/4 cup Pine Nuts


Directions:
-Bring quinoa and broth to a boil on high heat, keep it boiling (not too hard) until all the broth has boiled out. Turn off the heat and put the lid on to let the steam finish cooking the quinoa. Leave for 15 minutes.


-Saute onions and mushrooms. Once these are done, add to the quinoa and put lid back on. 
-Steam broccoli, zucchini, and yellow bell pepper. Once steamed, add to quinoa.
-Toast pine nuts with a half tablespoon of olive oil. Once toasted add to the quinoa.
-Stir in graded sharp cheddar cheese, it will melt into the quinoa. 

Whaaallllllllllaaaaaaaaaaaaaa. The Quinoa "salad" is complete. It's really delicious, and rather healthy. You could substitute the cheese for nutritional yeast, if you don't want to have dairy in the dish. I served this with Cod, and asparagus. YUMMY central.




If you try this recipe out, let me know how you like it. Also, definitely tell me if you substitute any of the ingredients in or out of the dish. I would love to know what else tastes good in it. 

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