I couldn’t decide which quinoa meal idea to share for today’s Meatless Monday recipe, so I decided to share both!
The first quinoa dish I’m serving up today is one you can make for lunch or dinner, Roasted Vegetables Over Quinoa. I started out by roasting a pan of veggies that I had on hand. This time, it was butternut squash and cauliflower with several cloves of crushed garlic. Check out my Easy Peasy Roasted Vegetables recipe for cooking time & step-by-step instructions on how to roast the perfect veggie every time!
Next I simply cooked up some quinoa according to the directions on the box. I opted for the microwave method since I had tried it before and it had turned out well.
Once the vegetables were roasted, I simply scooped a few spoons over the cooked quinoa and my dinner was ready!
If you are looking for a little more flavor, add a little low-sodium soy sauce or whatever else you might put over a stir-fry when serving.
The next morning, I was really craving a hot bowl of oatmeal with sweet strawberries for breakfast, and I remembered that I had some quinoa leftover. Knowing how many nutrients are in quinoa and that it’s lightly sweet flavor would lend itself well to something that might be good for breakfast, I decided to experiment.
I simply reheated 1/4 cup of the leftover quinoa in the microwave for one minute. Next, I added cut strawberries, half a banana, 1/4 cup of non-fat Greek yogurt, and a drizzle of honey to make a very satisfying Quinoa Porridge. Looks good, doesn’t it?
I was pleasantly surprised, and I will be making this again.
How do you use quinoa? Tell me about it below this post!