Without getting into too many details (right now); I’ll start by saying that, for the last 5 months or so, I’ve really limited my meat intake. I’m slowly cutting it out of my diet and it honestly hasn’t been too difficult. Marty and I stopped buying meat just before we got married (mostly due to high prices) and now we’re just really used to the lack of meat consumption. More details to come soon…
I’ll admit, it’s been fun coming up with vegetarian recipes that are 1) high in protein 2) delicious 3) something that Marty will enjoy. A couple of recipes have been ‘flops’- for example, Double Broccoli Quinoa – but all in all, I feel like we’re eating gourmet meals every night.
Tonight was one of those nights.
On the menu: Vegetarian Taco Salad. This recipe is oh so easy (I am actually craving it as I type.) Nutritious, vegetarian, full of a few of my favorite foods – what more could you want?
Vegetarian Taco Salad
(makes 2 servings)
1/2 cup of uncooked quinoa
1 head of red leaf lettuce
1/2 cup red onion
1/4 cup of cilantro
1 cup black beans (season with chilli powder and cumin)
Salsa, preferrably pico
Handful of Tortilla Chips (I used Naturally Preferred Blue Corn Chips)
Begin to cook quinoa on stovetop. While the quinoa is cooking, prepare lettuce on plates (I used half the head of lettuce for each of us). Chop cilantro and sprinkle half on each plate, same with the red onion, avocado, and black beans. Add quinoa to the top of the salad. Lastly, add a few tablespoons of salsa for the ‘dressing’. Garnish with tortilla chips and serve.
I thought we could eat on the porch tonight, but it’s still a bit too chilly. Ugh. C’mon warm weather. Tomorrow maybe?