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Archive for April, 2019

A new recipe for your Meatless Monday!

April 7th, 2019
by Good Life Kitchen

Meatless Monday is quickly becoming a global movement. We’re celebrating the healthy initiative with our Meatless Main Dishes classes each month! On the menu this week is our Quinoa Salad recipe with Petite Vegetables. Rich in fiber, minerals, antioxidants and all nine essential amino acids, quinoa is one of the healthiest and most nutritious foods on the planet. Don’t forget to add these ingredients to your shopping list to try this recipe! 

QUINOA SALAD WITH PETITE VEGETABLES

Serves 4-6

Ingredients:

For the champagne vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup champagne vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

Pinch of salt and pepper to taste

Quinoa

1/2 cup quinoa

1 cup water or Vegetable stock

1 pinch salt

Vegetable mix

1 tablespoon olive oil

1 teaspoon minced garlic

1 small sweet onion, chopped (1/4 cup)

1/2 cup diced carrots

1 cup crimini mushrooms, sliced

1 cup diced butternut squash 

1 small white sweet potato, peeled and diced

1 cup chick peas (canned, drained & rinsed)

1/4 teaspoon cayenne pepper

1/2 cup vegetable stock    

Salt and pepper to taste

2 T. chopped parsley leaves 

2 cups arugula 

1 avocado, diced 

Procedure:

  1. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, stir periodically and simmer until the quinoa is tender, about 20 minutes. 
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the carrots, mushrooms, squash, sweet potatoes, chick peas and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook for 3 minutes.
  3. Then add the vegetable stock and cook until sweet potato are tender; (heat should be on low temp. cook for about 20 minutes) stirring occasionally. Add additional vegetable stock to the mix if needed to keep the vegetables from burning. Allow vegetable mix to cool to room temperature and add in parsley.
  4. Place the vegetable mixture in a bowl with the quinoa, add arugula, and avocado. Dress with champagne vinaigrette.