Last week in our test kitchen we created a new vegetarian recipe that is perfect for the warmer months: Quinoa with Garlic Veggies with a homemade Dijon Vinaigrette. We posted a photo of this on our Facebook page last week and it got quite a bit of interest so we decided to post the recipe today for a great Meatless Monday meal option. It is an easy weeknight dinner and one we found to be very family friendly, as the kids at the table all enjoyed it along with the adults.
You do not have to be a vegetarian to appreciate this dinner either. Quinoa is loaded with protein so it’s hearty and filling and paired with some bread, maybe some fresh fruit, it can be the centerpiece of a well-rounded dinner. It’s also very versatile as you could substitute the veggies for whatever you have on hand or your family prefers. We did find the lima beans and summer squash sautéed in some olive oil and garlic, and then combined with fresh tomato, avocado, and romaine lettuce gave the meal great flavor and texture. However, this would also be great with some shredded or chopped carrots, broccoli, cukes, or even some radishes to give it some extra crunch. It is one of the great things about Quinoa: you can use it as a healthy and filling base to serve up a meal with lots of different veggies and different sauces and flavors. The options are limitless. Makes great leftovers for lunch too! Here’s the easy recipe:
Dijon Honey Vinaigrette:
3 tbsp olive oil
1 tbsp of red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 cup of Quinoa (dry), rinsed and drained
2 cloves of garlic, finely chopped or minced
1 summer squash, chopped
1 cup of lima beans
2 tomatoes, chopped
3 to 4 scallions, chopped
2 cups romaine lettuce, chopped
small handful of fresh cilantro, chopped (can also use fresh parsley)
Instructions:
Make dressing: combine mustard, vinegar, honey and oil in small bowl. Stir with whisk or fork. Add salt & pepper to taste. Set aside. Cook quinoa according to package. While cooking heat a bit of oil in a large skillet and add garlic. Cook for few minutes until golden. Add squash and lima beans. Cook for 5 to 8 minutes until slightly tender. In bowl mix quinoa & skillet mix. Gently stir in tomatoes, scallions, romaine, & cilantro. Drizzle with dressing and gently mix to coat. Adjust salt & black pepper to taste. YUM!
