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Oct 30, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Meatless Monday: Fresh Quinoa Bowl

January 7th 12:01pm, 2013



Well, here we are; another year is under our expanded, post-holiday belt. As I write this, I’m sitting in some stretchy pants (a staple in my dresser at the beginning of a new year), recalling all the cheesy, creamy, buttery dishes my vegetarian self devoured at the end of 2012. Yet, although my mind might still be savoring 2012, my body is finally craving something that’s filling but fresh.

Luckily, I have one of those easy-and-delicious, empty-the-crisper-drawer recipes that I came up with one hungry afternoon when time and budget left me to make due with what I had. It starts with a bed of greens topped with protein-packed quinoa and whatever else you want to throw on there for added nutrients. I always have cans of black beans or chickpeas in the pantry, both of which are delicious in this dish, and then I top it with anything from fresh tomatoes and carrots to avocado or cubed, cooked butternut squash. Sometimes I even add a little Italian salad dressing, but most often, I let a good sprinkling of salt and pepper do the talking.

Fresh Quinoa Bowl
1 Sercing

¼ cup quinoa, uncooked
½ cup black beans or chickpeas, drained
Salt and freshly ground black pepper to taste
½ to 1 cup veggies of choice (I used ¼ cup diced tomato, ¼ cup Broccolini and 1/8 cup shredded carrot.)
1 cup baby spinach or baby arugula
1/8 cup pine nuts

• Cook the quinoa according to the directions listed on the package.
• Meanwhile, in a small saute pan set over medium-low heat, warm the black beans (or chickpeas) using the moisture still on the beans instead of adding oil.
• Once the beans are warm, season them with salt and pepper to taste. Add the vegetables to the pan, and saute for 2 to 3 minutes.
• Once everything is cooked, place the spinach (or arugula) in a bowl, and top it with the cooked quinoa, then the veggies, beans and pine nuts. Season again with salt and pepper to taste.
• Serve immediately.

By Beth Styles

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