Meatless Monday

In the interest of health, the environment, and our personal finances, every Monday has become "Meatless Monday." At first Mike tolerated it (it was my idea, of course), but now I think he's starting to like it, and it's one of my favorite nights to cook. There are actually a few interesting vegetarian recipes out there, and more than that, it forces me to cook outside of my normal routine and try something new.

Tonight's vegetarian menu included Butternut Squash Soup (without the sausage) and Corn & Black Bean Quinoa Salad. The salad is another recipe from Closet Cooking, and it is so delicious. Even Mike loves it. It also gets two gold starts for being mega-healthy (low in fat, high in protein and fiber), and not all that expensive to make. Quinoa costs more than rice, but you can find it at pretty much any grocery store (may have to check the "natural/organic foods aisle") and it packs a much stronger protein punch than plain ole' rice. The recipe calls for cooked black beans and fresh, grilled corn, but since it's October and I'm lazy, I use canned black beans (drained and rinsed) and canned corn. Definitely don't skimp on the cilantro, and you can find chipotle chilis in adobo sauce in the Mexican section of the grocery store-- just make sure to rinse out the seeds because those little babies are HOT! It's ok if you rinse off some of the sauce, too-- it will still have a yummy smokey flavor.

Corn and Black Bean Quinoa Salad from Closet Cooking

Makes 4-6 servings

Ingredients:

1 cup red quinoa (regular quinoa works, too -cjc)

2 cups water

1 cup black beans

1 ear corn, grilled and kernels cut from cob

1/2 red pepper, sliced

1 jalapeno pepper, sliced

2 green onions, sliced

1/4 cup cilantro, chopped

1 tablespoon oil

1 lime, juiced

1 chipotle in adobo sauce, seeded and chopped

1 teaspoon cumin

salt and pepper to taste

Directions:

1. Bring quinoa and water to boil, then reduce heat and simmer until the water is absorbed, about 20 minutes.

2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.

3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.

4. Toss the salad in the dressing.