Ever have a really stressful day and come home and think, all I want to do is cook right now? No, me either. Though aside from yoga, cooking is one of those things that really can make me feel better. It’s such a nice feeling coming up with a new recipe idea and having it turn out to be a success. It’s the equivalent to bow pose in yoga for me. I love it but it can be a challenge. I’ve never had a very flexible lower back and that pose really forces me to work extra hard and if I’m not open enough to get into that pose it’s a recipe (see what I did there?) for disaster. It’s similar to that of creating a new dish. I have to go into it with an idea, an open mind, and the right ingredients otherwise it just becomes a messy kitchen and a failed attempt at a delicious meal. Though a rough day doesn’t necessarily set me up for a successful session in the kitchen, I know that with an idea in mind if I can make it work I can turn a not so hot day into a good one. This is how this meal came about. I was ready to call for take-out when I felt slightly guilty I had so much food in my house. I started pulling out veggies, quinoa and a bunch of other things I just couldn’t see go to waste. I figured why not gamble a little and chance a delicious meal. Just like my working up to a successful bow pose I worked my way to a dinner I can’t wait to make again. Who said a bad day has to end bad? I guarantee you won’t end your day on a bad note with this simple, healthy and delectable meal.
Warm Quinoa Bowl w/Goat Cheese & Lemon
Gluten-free/Soy-free/Nut-free
Serves: 4/Cook time: 30 minutes
- 1c quinoa, rinsed
- 2c vegetable broth
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2c green beans, trimmed
- 1c baby bella mushrooms, sliced
- 1 small white onion, sliced
- 1 clove garlic, minced
- 1 tbsp olive oil
- sea salt and pepper to taste
- goat cheese
- fresh parsley
- lemon
- Optional toppings: avocado, dried cranberries, walnuts, protein
- Place rinsed quinoa in a saucepan with vegetable broth and cook as directed.
- Heat olive oil on medium heat in a large saute pan. Once warm, add onion and cook for 2-3 minutes. Add garlic and stir occasionally to prevent from burning.
- After another 2 minutes, once onions and garlic have softened, add remaining veggies and stir. Cover and cook over medium heat, stirring occasionally.
- Season with salt and pepper.
- Once quinoa is done, fluff with fork and plate. Top with veggies, goat cheese, parsley and a generous squeeze of lemon.
Though this is a simple vegetarian recipe, it pairs wonderfully with grilled chicken or a baked white fish.
It can also easily be made vegan by omitting the goat cheese and using a nut cheese instead.
