Taking off the turkey

Hello everyone, it’s been a whirlwind weekend of food, family and fun time with my boy (he was back from school for Thanksgiving). That being said I had quite a case of the Monday’s this morning, and was in need of a pick me up before heading back out to work tonight.

Enter this little bowl of goodness.

I don’t care what my brother says, meatless Monday has never looked better, and after a weekend filled with junk some real food was exactly what I needed. Originally posted on Annie’s Eats this easy one pot meal has become a quick favorite of the girls in our family (the boy’s still aren’t huge on the meatless meals). A few little tweaks on the original recipe to suite our taste’s and there’s dinner (plus a few lunches on the side). 

Mexican Quinoa

30-45 minutes

Makes 4 dinner sized portions, plus some for leftovers

Saute garlic and  jalapenos in a large flat bottom skillet with a bit of olive oil.  Add in the quinoa, veggie broth, beans, diced tomatoes, corn and stir to combine.  Slowly bring to a boil then reduce to a simmer. Let that go for 20-30 minutes (until all the broth cooks in). Turn off the heat,  stir in cilantro and lime juice.  

Top with sliced avocado, and enjoy 🙂

What do you do for meatless Monday?


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