This was a phrase uttered recently by my husband (a big carnivore). How delighted I was to hear those words!When one spouse is a vegetarian and the other eats meat, it's sometimes hard to please all the palates in the house. It's a daily challenge to make the vegetarian meals taste great so that my meat-eatin' hubby will partake.
Quinoa is one of those "miracle" foods that is a protein which also contains balanced amino acids. So, it tastes great and is good for you!
For those of you who want to try a great recipe, I've included my favorite:
Zucchini Quinoa Lasagne - serves 6
- 2 large zucchini, cut lengthwise into 12 1/4-inch-thick slices
- 1 tsp. salt
- 2 cups low-sodium vegetable broth
- 1 cup quinoa, rinsed and drained
- 1/2 cup tomato sauce
- 1/4 cup finely chopped onion
- 1 tsp. dried oregano
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 Tbs. nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional
- 1 25-oz. jar marinara sauce
- 1/2 cup shredded nondairy cheese, such as Daiya Mozzarella, optional
Directions
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
No comments:
Post a Comment