Another Monday. Another week.
I wonder what will be in store for me after last week’s fiasco, which I am still upset about. If you’ve been following me, you know I’ve had just a few things to deal with this year. Mom’s emergency heart surgery, my foot injury, physical therapy, calf strain, high stress job. I’m crossing my fingers and toes this week will be uneventful because this chica needs a timeout from life.
Alright my fellow kinwaah lovers, I have a meatless Monday dinner for you today. Now that it’s the peak of summer, I’m sure you are eating lighter and healthier and on the hunt for a quick and easy dinner.. If you’re anything like me, you would rather spend your time at the pool instead of the kitchen too.
Well, I have you covered with this summer vegetable quinoa.
The hardest part about this meal is prepping and chopping the vegetables. I learned from Rachel Ray years ago clean, prep and chop produce the day you bring it home from the market. Unfortunately, I’ve not been doing that and I really need to start again. It seriously makes meals so much easier.
One could argue cooking the quinoa is more laborious than dealing with vegetables. Grains can be finicky. I usually bring the water to a boil, add the grains, turn to low and let it sit 30 minutes to do it’s thing. To me, it’s less work than vegetable prepping.
This meal is delicious. It’s garlicky and spicy. I like the extra spice, but you could definitely scale back if that’s not your thing. This recipe is a quick and easy way to get your serving of fresh summer vegetables and protein-packed quinoa. All you need is a glass of wine!
- 2 cups quinoa
- 1 can artichokes in water drained & sliced
- 4 zucchini squash, I buy 2 italian, 1 mexican & 1 yellow
- pint of cherry tomatoes, sliced in half
- 1 bunch asparagus
- 2 tbsp extra virgin olive oil
- 1/2 lemon juice & zest
- dash of white wine (optional)
- 5 tbsp minced garlic
- 1 tsp red chili pepper
- salt & pepper to taste
- shredded parmesan cheese to top
- Bring a pot of water to a boil & cook quinoa according to package instructions
- Preheat oven 325 degrees
- Prepare a baking sheet with parchment paper & add prepared asparagus
- Cook asparagus 18 minutes
- Remove from oven, allow to cool & slice into 1 inch pieces with a kitchen scissors
- While asparagus is baking, preheat a large skillet to medium high
- Add olive oil, zucchini, garlic, salt, pepper
- Allow to cook 5-7 minutes then add tomatoes, lemon, wine & red pepper flakes
- Cook another 5-7 minutes until tomatoes burst & zucchini is tender
- Add artichokes & asparagus to skillet for the last 2 minutes
- Serve immediately & top with parmesan
- 270 calories for 4 servings