When I read recipes or blogs I’m not only looking for culinary inspiration, but also different ways to incorporate healthy ingredients and live a better life. A recent growing trend, Meatless Monday, has been spreading across the country, where people are deciding to not eat meat at least once a week. Meatless Monday actually began during World War I when food (especially meat) was so costly. But the recent return of the trend is more related to living a healthy lifestyle, to both your body and the planet.
One of my favorite online personalities, Shay Carl, of Shaytards, made a video with his wife, Mommytard, about a Meatless Monday recipe. In the past year Shay has lost over 100 pounds and makes motivational videos on his Shayloss channel.
In his video they made a delicious quinoa recipe that you can watch here. In case you’re unfamiliar with quinoa, here are some quick facts.
-Quinoa is an anti-inflammatory, is gluten free and cholesterol free.
-There are high levels of antioxidants in quinoa.
-It provides heart health fats and omega-3 fatty acid.
-It is the highest protein dense grain and is a complete protein.
-Quinoa originates from South America and was a staple food for thousands of years.
The recipe includes many ingredients you’d find in Mexican cooking and is similar to salsa. The quinoa gives it a more hearty texture that will fill you up, yet won’t leave you stuffed.
You’ll need:
2 cups dry quinoa to 3 cups water
1 jalapeño pepper
1 green or red pepper
3-5 cloves of garlic
½ onion
3-5 tomatoes
1 can black beans
1 can corn (I used frozen)
Fresh cilantro
Sauce:
¼- 1/3 cup olive oil
1 teaspoon salt
Lime juice from 2 -3 limes
1 tablespoon cumin
1.) Begin by rinsing quinoa. Either use a fine strainer or you could let it soak, then pour the water out. Add the 3 cups of water to the quinoa over medium high heat with a lid. Bring to a boil. Make sure that the water is absorbing, but not too dry before it has fully cooked. Towards the end I lowered the heat to prevent burning. Once it has finished cooking, remove from heat and allow to cool for a few minutes.
2.) Dice jalapeno, pepper, garlic, onion and tomato. I used a garlic press to make the garlic cutting easier. Combine all the veggies in a bowl, including beans and corn. Add corn and beans.
3.) Once quinoa is cooked, add to veggies.
4.) To make sauce add lime juice, cumin, salt and olive oil. Pour over quinoa mixture. Mix very well.
5.) Lastly, I added the cilantro so it did not get too bruised.
Serve with tortilla chips, in a wrap or even in a big lettuce leaf as a lettuce wrap!!
