Tuesday, August 30, 2016

Meatless Monday: Veggie+ Quinoa Bowl

Before I get in to what we had for dinner last night, does anyone else look at Pinterest while they are hungry? I caught myself doing this yesterday afternoon and I'm like "what is wrong with you?!?! you're only making things worse!". And then when I stopped by Dollar General to buy some soap, I bought M & M's. Which by the way.....M & M's are made with genetically modified ingredients. Awesome.

On to Meatless Monday!! I try my best to stick with MM every week. It helps with the grocery bill and I always feel like I've 'kicked the week off right' when we eat healthier on a Monday night. Last night we had roasted veggies over quinoa with a little feta cheese and dressing. Never in a million years would I have ever bought red/purple cabbage, I just always thought of it as a coleslaw ingredient, but after trying THIS recipe from Designer Bags and Dirty Diapers.... I was hooked. Now we eat it in bowls, but sometimes I chop the head to make "hearts" or large slices where I then drizzle a little EVOO and top with salt, pepper and garlic salt - YUM!

This recipe makes enough for about 3.5 bowls, I had one, Steven had 1.5(ish) and there is enough left over for lunch today! Enjoy :)

1 Red Pepper
1 Zucchinni
1 Yellow Squash
1/4 head of Purple Cabbage
8-10 Portabello Cap Slices
EVOO + Sea Salt + Pepper + Garlic Salt + Red Pepper Flakes + Italian seasoning + Balsamic Vinegar
Feta Cheese
Bolthouse Cilantro-Avocado dressing 

Preheat oven to 425. Roughly chop all the vegetables, toss with EVOO and all spices. I chose to cook them in a greased casserole dish, but you can also do a lined sheet pan. While veggies are roasting, cook quinoa according to package. When cooking quinoa, I always add a little bit of butter, sea salt and garlic powder. Quinoa should take about 18-20 minutes which is how long I let the veggies roast. Layer bowl with quinoa, feta cheese, veggies then dressing. Mix together and voila!, a colorful and delicious Meatless Monday!!

1 comment: