Meatless Monday – Mediterranean Quinoa

Meatless Monday mediterranean recipe

Plant-based diet.  You’re trendy right now, and a bit political.  But I’m intrigued.  I’ve been listening to a bunch of podcasts and doing my own research about going plant-based.  So far, I have to say, it’s been very intriguing.  It’s also been a wee bit tasty!

Meatless Monday for the Win!

I did a plant-based detox back in May and it was incredibly eye-opening about what eating processed foods, animal proteins, and dairy do to your digestion.  And here’s the thing, you don’t have to drop the animal proteins cold-turkey!  (pun intended)  You can start with something as simple as a Meatless Monday!

What is a Meatless Monday?

Meatless Monday means that instead of eating meat, you forgo it on Mondays.  Just one day a week!  Sounds doable right?  I know a lot of the gals I chat with have trouble with their weekends.  Too many indulgences, maybe a few glasses of wine, and Monday starts with a little too much bloat.  Meatless Monday is a perfect way to combat that bloat and have you feeling lighter by Tuesday!

This Meatless Monday Recipe is super easy, one-pot, and will make your life that much easier.  You can also make this recipe vegan-friendly by eliminating the cheese add at the end.  I’m not sure I could ever go 100% vegan because I do love my cheese!

Another SUPER easy way to make this recipe is to cook the quinoa in a rice cooker and then just sauté up the veggies.  I’m a huge fan of leftovers too and this recipe is also delicious cold for lunch the next day!  Anything that can make my day easier and keep me away from the drive-through, I’m down with!!

Amazon for the win!

Need a rice cooker?  Check out my favorite rice cooker by clicking the link below!  And its on sale!!

Rice Cooker!

This recipes is headed into regular rotation, along with another meatless favorite of ours, Kale Pad Thai!

What about you?

Post in the comments below and let me know, do you do Meatless Monday in your house?

**recipe inspired by simplyquinoa.com
Print Recipe
Mediterranean Quinoa
Meatless Monday mediterranean recipe
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Meatless Monday mediterranean recipe
Instructions
  1. Heat olive oil in a saucepan over medium heat. Add garlic and shallots until caramelized. Add thyme and cook until fragrant.
  2. Add quinoa and sun-dried tomatoes. Stir until incorporated. Add vegetable broth and water, bring to boil. Then, cover and reduce to simmer for 20-30 minutes until liquid is absorbed and quinoa is fluffy.
  3. While quinoa is cooking, heat walnuts over low heat for 5 minutes. Set aside
  4. Remove lid and stir in spinach and chickpeas. Cover with a lid and let sit for spinach to wilt. Serve with sliced kalamata olives, walnuts, feta, and parmesan cheese.
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Paleo Dinner Recipes | Salmon Burgers and Tangy Slaw

Paleo Dinner Recipes

This recipe was kind of a risk for me because I bought some canned salmon at Whole Foods awhile back but I was took scared to try it.  Whole Foods is kind of my litmus test for if a food will be on my “to-eat” list.  So if Whole Foods sells canned salmon it must be OK right??

In my pantry it sat…

But alas the day came when I forgot to defrost my frozen salmon and dinner had to be made.  On the menu were these amazing salmon burgers inspired by a recipe I got once from E-meals.  I decided to give the canned salmon a go.  And let me tell you, I couldn’t taste the difference!  It was super easy too because I just had to open the can and drain it.  Would I use it again?  Sure, if I was in a pinch, absolutely.  I almost always prefer fresh to canned but in a pinch its better to make a clean recipe than go for something less healthy right??

paleo dinner recipes

Herbed Salmon Burgers – one of my new favorite paleo dinner recipes!

INGREDIENTS

10 oz fresh salmon, thawed salmon, or 2-5 oz. cans wild sockeye salmon (from Whole Foods preferably!)
1 large egg, beaten
2 TB coconut flour (can substitute almond flour if you prefer)
2 TB fresh chopped basil
1/2 medium red pepper diced
1 small shallot diced
olive oil
S&P

INSTRUCTIONS:

Preheat oven to 375 degrees.  Dry fresh or thawed salmon with a paper towel or drain canned sockeye salmon.  Carmelize shallots in a drizzle of olive oil.  Combine salmon with shallots, peppers, egg, flour, basil and spices.  Shape mixture into 2-3 patties.  Transfer to a prepared baking sheet and bake for 15 minutes, flipping once mid-way, or until cooked through.

Tangy Slaw

Trader Joe’s kale and cabbage mix
1 TB olive oil
1 TB apple cider vinegar
1/2 tsp dijon mustard
S&P

Mix up and let sit for 30 minutes!

*this recipe was inspired by e-meals.com