Quinoa and Veggies Recipe
Now that we are in Lent, as a Catholic, I have started my meatless Fridays. This is always a bit of a struggle for me, as I am used to making recipes that have some form of meat in them. I mean, of course there’s the usual alfredo or spaghetti without meat sauce or salad (which if you’re like me, will have you hungry in an hour or two), but I am trying to be a bit healthier, so that means shaking up the routine and trying new recipes.
One of my tried and true favorites is quinoa with mixed vegetables. It’s super simple and easy to make plus is super healthy. So if you’re looking to try something new, check out this recipe.
2 zucchini sliced and cubed
2 squash sliced and cubed
Half a bag of pre-sliced broccoli florets
1 cup of baby tomatoes sliced
1 cup of quinoa
1 can of Kidney beans
~4 tablespoons lime juice
~2 tablespoons of turmeric
~2 tablespoons of basil
~1 tablespoon of cayenne pepper
Cook up your quinoa according to package directions.
Saute the veggies, all but the tomatoes, in a pan over medium high heat with a bit of olive oil in the pan to prevent sticking. Add in spices. I usually don’t measure the spices, I just kind of eyeball it, and go with that, so you can adjust that as needed, it’s really just to help the quinoa have a bit more flavor.
Once soft, transfer the veggies into the quinoa and add the tomatoes.
Drain and rinse the kidney beans and add to the quinoa and veggie mixture.
Add the lime juice. Again, I’m not a big fan of measuring, just kind of adding in and mixing it and then adding a bit more. Depends on how much flavor you want added.
And that’s it! Once that’s all mixed together, you have a healthy, delicious dinner that is full of good stuff, without any meat. It’s yummy and filling 🙂