Meatless Monday
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Meatless Monday

After a 3-day hiatus, it’s time for a column that will be a weekly regular on NewsForChews…Meatless Monday!  I have been eating meatless on Mondays for the past few months after my failed attempt to go vegetarian, then my failed attempt to go pescetarian, and then my failed attempt to give up beef.  Since these attempts all failed, I decided that for just one day per week, I would be able to go vegetarian …hence meatless Mondays was born!  Today’s vegetarian meal is a quinoa salad.  If you haven’t tried quinoa, DO IT!  It is a seed that can be prepared similar to rice or barley, and has a high protein content as well being a great source of dietary fiber.  And, the main reason I cook with quinoa at least once per week is that it is gluten-free.  (I tend to shy away from white starches).  So, below I have provided you with my favorite quinoa salad recipe!  Follow the directions and you will want to go meatless more days than Mondays!

Extra Virgin Olive Oil
1/2 Cup quinoa
1/2 Cup water (1 Cup water if you do not use wine)
1/2 Cup white wine (optional)
1/2 Cup vegetable stock
1/4 onion
1/2 pepper
1 medium tomato
1/2 Cup frozen corn
1/2 Cup frozen peas
1/2 Cup shelled edamame
1 can black beans (drained and rinsed)
Feta cheese to garnish
Black olives to garnish
Bed of Spinach leaves
Black Pepper
Garlic Salt
Onion Powder

Coat the bottom of a deep (6 quart) Saute Pan with Olive Oil
Soak quinoa in a bowl of water to get rid of any bitter taste
Chop onion into small pieces and place in hot pan
While cooking onion, cut pepper into small pieces
Once onion is translucent, add pepper to pan

Onion and Pepper cooking in pan

Drain quinoa
Add chicken stock and water to pan once onion and pepper are cooked
Add drained quinoa to pan
Bring liquid in pan to boil
Once liquid is dissolved, add white wine (at this point the quinoa should be cooked and translucent)
Once wine is dissolved, add black pepper, garlic salt, and onion powder to taste
Add chopped tomato, corn, peas, and edamame

Onion, Pepper, Quinoa, Tomato, Corn, Peas, and Edamame warming in pan

Add black beans

Black Beans added to warm in pan

Cook until warm and add spices to taste
Place a bed of spinach on plate
Place quinoa salad on spinach
Garnish with feta cheese and olives

Finished Quinoa Salad---ENJOY!

Enjoy hot tonight and serve cold later in the week!

If you have tried quinoa and do not like it, or would prefer not to use, this recipe can be made with rice or barley.

Stay hungry….

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