Vegetarian lunch idea: Sun-dried tomato quinoa and balsamic-drizzled veggies

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Talk about brain food! I find that the more I submerse myself into healthy living, the more inspired I become. Making healthy habits is not only good for the body, but also for the mind.

Leaving chicken behind has been much easier than I would have thought. My vegetarian diet is making me feel so strong and alive, and I notice a huge difference overall compared to my previous eating habits.

I mostly much on veggies and fruits now a day. I actually crave spinach and could live off it raw for the rest of my life. I throw in organic, fresh goat cheese and an organic french balsamic dressing from my local shop and it is divine.

Sad news was today I am out of spinach. But I cooked up the healthiest and delicious easy-to-make meal that was done in minutes.

Recipe for sun-dried tomato quinoa and balsamic-drizzled veggies


I package of Roland Quinoa, Sun-Dried Tomato- 5.46oz

4 large bushels of broccoli

1 large green pepper

1 cup of mushrooms

1/2 cup of snap peas



Follow quinoa directions on package. Boil 1 1/2 cups of water, add  entire package and stir occasionally. You will know its ready when the water is soaked up completely.

While the water boils, soapy non-stick spray on a flat grill or stovetop pan. (I use an indoor “grill” used for burgers or bacon) Throw in broccoli, peppers, and mushrooms first and then snap peas. Mix occasionally and let cook until broccoli is soft and mushrooms are brown.

Portion out a serving spoon of quinoa and fill top with veggies. Drizzle 1-2 teaspoons of balsamic vinegar on top. (NOTE: I don’t always use balsamic, but today wanted a little flavor since I do not cook with salt.)

Total time to make everything was about 30 minutes and it was such a nutritious and delicious meal. After eating, I just had to share the simple recipe. Now I am ready to finish the rest of my work day without feeling sluggish!
Screen Shot 2014-11-14 at 2.30.20 PMHappy eats!


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