Meatless Monday? Dave and I started this about a year and a half ago. It began by eliminating meat for one day a week. I would have never guessed how much less meat we would eat over time. We are not vegetarians by any means, but I find we now only cook meat about 2-3 times a week. This has also helped to lower our weekly grocery bills. If you are looking for a diet change this new year, I suggest giving Meatless Mondays a try.
It seems that quinoa is everywhere lately. The good news about that is how much easier it is to locate and afford quinoa here now compared to when I first started cooking with it. This has the elements of a perfect weeknight dish. It uses one pot, cooks quick, fills you up, and is delicious. We enjoyed this dish warm which I think is perfect for this time of year. It reheated well for lunches the next day. I think it would also make a great cold salad dish in the summer. I found this recipe on Annie's Eats.
You will need:
*2 teaspoons olive oil
*2 cloves garlic, minced
*2-3 jalapenos, seeded and finely chopped
1 cup uncooked quinoa (don't forget to rinse well before cooking!)
1 1/4 cups vegetable broth
*1 15 oz can black beans, drained and rinsed
*1 14.5 oz can diced tomatoes, with juices
*1 cup frozen corn
*1/2 teaspoon kosher salt
1/3 cup chopped fresh cilantro
*half of lime, juiced
*Desired toppings-some ideas: shredded cheese, Greek yogurt, salsa, avocado
1. Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapenos and saute for about 1 minute. Next, stir in the the quinoa, veggie broth, beans, diced tomatoes with juices, corn, and salt. Allow the mixture to reach a boil.
2. Once boiling, reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until most of the liquid has been absorbed. Remove pan from the heat; stir in the cilantro and lime juice. Serve with any toppings you'd like. We enjoyed cheese, Greek yogurt, and some tortilla chips.