Meatless Monday Recipe: Quinoa Primavera With Beans, Peas and Asparagus

I found this recipe while shopping at Whole Foods this morning.  The original calls for chicken but I substituted beans for meat.  I'm getting a head start on Meatless Monday by preparing my meals today. 

 

Tomorrow's nutritional plan will consist of oatmeal (with cinnamon, protein powder, raisins and a drizzle of honey) for breakfast, tuna over sautéed spinach and onions for lunch and the following recipe for dinner.  My snack will consist of a Red Delicious apple with a handful of pumpkin and sunflower seeds.  I'll drink a protein shake as a second snack if needed. To round out my nutritional plan, lots of  water with lemon throughout the day and green tea first thing in the am. 

 

Quinoa Primavera With Beans, Peas and Asparagus

Ingredients:

1 cup quinoa

2 cups water

1 tbsp extra virgin olive oil

½ cup red onion, finely chopped

½ pound (about ½ bunch) asparagus spears cut into 1-inch pieces, woody ends discarded

2 cloves garlic, finely chopped

1 cup fresh peas or frozen petite peas, thawed

2 cups cooked beans, drained

1 cup baby spinach leaves, thinly cut

Sea salt and black pepper to taste

 

Preparations

Rinse quinoa under cold running water and drain.  Combine water and quinoa in a medium saucepan and bring to a boil.  Reduce heat to a simmer, cover and cook until quinoa is tender and all water is absorbed, approximately 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. 

Add onion and asparagus.  Cook, stirring often, until asparagus is bright green and tender, approximately 5 to 7 minutes.

Add garlic and peas and continue cooking for another minute.

Stir in beans, cooked quinoa and spinach, and cook until spinach wilts slightly.

Season with salt and pepper to taste.

 

Whole Foods suggests adding vinaigrette to leftovers to make a tasty salad.

 

Wanted: tasty & healthy meatless recipes!