Wednesday, October 26, 2011

Dinner Dialogues

I try to make a couple of vegetarian meals a week. It saves money and time and makes me feel like I am doing a better job on my diet.
This was dinner tonight. It was delicious!

Spinach and Quinoa Salad with Roasted Veggies

Olive Oil
Lemon Juice
Salt & Pepper
Fresh thyme
1/4 cup Pistachios (shelled and chopped)

Toss Carrots with olive oil and salt and pepper and then roast at 425 for 20 minuites until tender.

Meanwhile, cook Quinoa according to package directions (I use a Quinoa and wild rice blend).

When carrots are tender, toss with a splash of lemon juice and fresh thyme leaves (from the garden best, but dried would work fine).

Arrange a plate with a bed of fresh spinach, roughly chopped. Top with warm quinoa, add carrots and pistachios.

If you have leftovers, throw them in the fridge and eat it chilled for lunch the next day. Yummm.


-you could also roast crimini mushrooms, but I don't care for them and don't keep them on hand)-

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