Vegetarian

Vegetarian Tex-Mex Quinoa Bowl

Have you jumped on the quinoa bandwagon yet?  Well, I have.  And considering my love for rice, using quinoa in place of rice is something I never thought I would agree to.  But these days, I have quinoa on hand and rice is nowhere to be found in my cabinet.  I still love my rice but quinoa is just so darn good for you that I can’t let myself not eat it.  Mixing quinoa with bold flavors, like in this Vegetarian Tex-Mex Quinoa Bowl, is a great way to eat it.

Quinoa takes on the spicy flavors of the taco seasoning very well so even if you aren’t sure if you like quinoa, this is a good way to try it.  Mixed with soy crumbles, black beans, corn, tomatoes, and jalapeño, this quinoa bowl is fresh, spicy, and filling.  I love the texture and flavor of the soy crumbles in this dish.  I started eating soy crumbles when I was a vegetarian but still eat it now in place of meat all the time.  Sometimes I even prefer it in certain dishes over meat (like taco salad and Cheeseburger Macaroni Hamburger Helper – seriously!).  It’s full of protein and lower in fat, making it a great pairing with quinoa.  But if you don’t want to venture into soyland, feel free to use ground turkey, chicken, or beef in place of the soy crumbles.  Also, if you keep a fully stocked spice cabinet like I do, consider making your own taco seasoning which allows you to control the salt and spiciness of this dish.

Vegetarian Tex-Mex Quinoa Bowl (makes 4 servings)

Adapted from Cooking Light Magazine‘s Tex-Mex Rice Bowl

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • non-stick spray
  • 1 12-ounce package soy crumbles (such as MorningStar Farms® Meal Starters® Grillers® Recipe Crumbles™)
  • 1/4 cup water
  • 1 1/2 tablespoons packaged taco seasoning (see note) 
  • 1 15-ounce can black beans, rinsed and drained
  • 2 plum tomatoes, seeded
  • 1 jalapeño pepper, minced
  • 4 teaspoons chopped cilantro

Note: To make your own taco seasoning, mix together 1 tablespoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 1/2 teaspoons cumin, 1 teaspoon sea salt (optional), and 1 teaspoon black pepper.

In a medium sauce pan, add 2 cups water or broth and quinoa.  Bring to a boil, reduce heat, and simmer for 20-22 minutes.  Spray non-stick spray into a large skillet and heat over medium-high heat.  Add soy crumbles and cook 3 minutes.  Stir in 1/4 cup water and taco seasoning and stir for 1 minute.  Stir in corn and black beans, cook for 1 minute or until heated.  Stir in quinoa, chopped tomato and jalapeño.  Top each serving with 1 teaspoon cilantro.

The ingredients:

In a medium sauce pan, add 2 cups water or broth and quinoa.  Bring to a boil, reduce heat, and simmer for 20-22 minutes. 

Spray non-stick spray into a large skillet and heat over medium-high heat.  Add soy crumbles and cook 3 minutes.  

Stir in 1/4 cup water and taco seasoning and stir for 1 minute. 

Stir in corn and black beans, cook for 1 minute or until heated. 

Stir in quinoa, chopped tomato and jalapeño.  

Top each serving with 1 teaspoon cilantro.

Grilled Zucchini with Sea Salt

Although it’s not summer yet, I’ve been waiting to make zucchini for months and just couldn’t wait anymore.  Zucchini is one of those vegetables that I love to make because it’s mild flavor goes well with just about any dish.  I especially love to add zucchini to soups and chilis because it adds bulk and soaks up other flavors so well.  This recipe for Grilled Zucchini with Sea Salt may be simple and nothing new to you but sometimes the simplest recipes are the most popular and most delicious.

Fresh zucchini is tossed with a little bit of olive oil, sea salt, and freshly-ground black pepper before being grilled on a grill pan.  Easy peasy.  Eat this as-is as a side or toss in with a salad, pasta, or brown rice for a light meal.  I’d even consider tossing in a little cayenne pepper or smoked paprika next time I make this.  With simple dishes like this, you can do anything!

The ingredients:

Combine zucchini, olive oil, sea salt, and black pepper in a bowl and toss well to coat.

Arrange zucchini in a single layer in a grill pan heated at medium-high heat.

Grill 4 minutes, turning after 2 minutes or until desired doneness.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Grilled Asparagus with Caper Vinaigrette

I could eat asparagus just about everyday so it’s important that I find different ways to enjoy this healthy green vegetable.  While I generally enjoy it simply steamed, I like to switch things up a bit and throw these spears a little curveball, like this Grilled Asparagus with Caper Vinaigrette.  Fresh asparagus is grilled with olive oil and salt before being drizzled with a vinaigrette of red wine vinegar, olive oil, garlic, dijon mustard, and capers.  The capers provide a subtle briney, salty punch while the viniagrette itself is garlicky and light.  A sprinkling of fresh, sweet basil rounds out this Spring side dish which is good eaten warm or cold.  I definitely plan on making this again!

The ingredients:

In a shallow dish, toss the asparagus (with ends snapped off) with 1 tablespoon of olive oil and 1/4 teaspoon salt.

Place asparagus on grill rack coated with cooking spray and heated over medium-high heat.  Grill for 4 minutes or until crisp-tender, turning after 2 minutes.

Combine remaining salt, red wine vinegar, dijon mustard, black pepper, and garlic in a small bowl and whisk together.  Slowly pour remaining olive oil into vinegar mixture, stirring constantly with a whisk.  Stir in capers.

Arrange asparagus on a serving plate and drizzle with the vinaigrette.  Sprinkle with ribbons of fresh basil.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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