I am so thrilled Jennifer asked me to be apart of her Meatless Monday series. What a treat!
I have been vegetarian for just over three years now, and have had a few bouts as a vegan as well. One of the many benefits that come from being either a vegetarian or a vegan is that you have to get creative with cooking. When people first find out that I am vegetarian (or vegan) their first question is often, "What do you eat?" I reply, "I eat a lot."
This recipe is so easy and so tasty. The quinoa, beans, and lentils are an incredible source of protein; the veggies are full of good fiber. My husband and I often make this for road trips or camping trips, and often we pair it with tortilla chips. I hope you enjoy it too.
corn, on the cob of course
put it all together:
first thing, start cooking your black beans (i let mine simmer in a little crock pot for a few hours). then i cook the quinoa & lentils together like i cook rice (water to quinoa/lentils 2:1). at the same time i'm boiling the corn. while all of that's cooking dice up the green onions and peppers. when the corn is done, use a knife to saw off all of those delicious sweet kernels. then mix everything in with the quinoa and lentils...salt & pepper to taste. yum!
|Photos by Ann Marie Whittaker|