Good morning! I’m up early trying to prepare myself for a 7-mile training run while tweaking my running playlists. I saw this 10-minute video on Facebook yesterday and got mesmerized watching it. Philip Wollen does an amazing job of summing up all the issues in the world related to eating meat and how illogical it is to support the cruelty and suffering and how it leads to our own suffering in health and environmental issues, but in a powerful and positive message that moves quickly.
This quinoa recipe takes a little longer, but is also worth it. Saturday is my quinoa night lately since it’s seems to work best for me before a long run, energizing with high protein, but not bloating. This recipe is simple and can be even simpler using frozen chopped spinach. But it packs a tangy balsamic flavor and a lot of veggies.
- 1 cup quinoa
- 1 cup frozen chopped spinach or 2 cups fresh
- 1 medium onion, chopped
- 1/2 tsp. dried basil
- 1/4 tsp. ground black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup nutritional yeast
- 2 carrots, shredded
- 2 cups water
- salt and pepper to taste
- Bring water and quinoa to boil over medium high heat.
- Reduce heat to a simmer and stir in rest of the ingredients.
- Cover and simmer for about 20 minutes stirring frequently.
- Serve and enjoy. Makes 4 servings.
Simmer until the loose liquid is absorbed and just fluffy quinoa and colorful veggies are left.
The texture and flavor of this dish works well, the veggies add texture while it has a tangy, kicky balsamic flavor.
It’s also very filling.
I had a cute little stalker under my chair waiting for a sample.
And hubby had one behind his chair.