I am getting this post ready for tomorrow morning’s Meatless Monday on Good Morning CT at 9 on channel 8! Super exciting!
#edit… here is the clip from the show!!
Actually, I am going to be on Channel 8 every other Monday, with super quick and easy but still so delicious, Meatless Monday recipes for you. Super pumped! AND we are sticking to 8 minute meals so the challenge is on!
Being a busy single parent of 2 wee love bugs keeps me on my toes and I can truly appreciate trying to keep things quick and easy but also delicious and packed with nutrition to keep us all in top form! So hopefully I can take the guess work out of it for you by bringing you amazing plant based whole foods to keep you and your families healthy and happy!
This dish is packed with plant-based protein, it is high in fiber and loaded with vitamins and minerals! These are all top priorities on my check list!
I usually make a big pot of quinoa on Sundays whilst I am prepping foods for the week. This way I can add it to salads, soups or even bake with it as I sometimes do (check out my Blueberry Quinoa Muffins! http://sweetsimpledelicious.com/traveling-and-eating-well-it-can-be-done/) Preparation is the key to success when you are trying to stay healthy and keep a busy schedule! If it is made and there waiting for you, you will be much less likely to cave to processed sugary foods in a fit of hunger!
People seem to get very concerned over how much protein they are getting and with the combo of Quinoa (a complete protein) and the protein in the black beans it is not a worry my friends! I have got you covered!
3 Cups pre-cooked Quinoa
1 Sweet potato grated
1-2 Carrots grated
1 Can of black beans well rinsed
1 Tbsp toasted sesame seeds
1-2 Tsp olive oil
- In a pan over medium heat add the olive oil followed by the shredded sweet potato and shredded carrot.
- Sauté for 3-6 minutes until the veggies are tender. They do not have to be mushy, you just want to take the “raw” out of them…
- Place the pre-cooked Quinoa into a serving dish.
- Add the sautéed sweet potato and carrot mix to the quinoa, add the black beans and mix.
- Set to the side
Tangy Lime and Cilantro Dressing
1/4 cup extra virgin olive oil
Juice if 2 limes
2 cloves of garlic pressed
1 1/2 Tsp cumin
1/2 Tsp turmeric
1/2-1 Tsp sea salt (to taste)
1 Tbsp pure maple syrup
1 Tbsp finely chopped onion
A large handful of fresh cilantro chopped
- Add all ingredients together and whisk very, very well! Or place in a jar and shake, shake, shake!
Putting it all together!
Pour the dressing over your quinoa salad, toss until all well mixed and all is coated,
Top with the toasted sesame seeds and even a little extra cilantro.
This dish can be served hot or cold, topped with hummus or guacamole… it is delish in a lettuce wrap or served in a warmed flour or corn tortilla! The possibilities are endless…