lemon quinoa with chickpeas and vegetables

Lately I’ve been eating an increasingly vegetarian diet.  I used to eat meat at least once a day.  Then I tried to implement “Meatless Mondays” because, Simon, it’s better for the planet and all.  The more I paid attention to the state of the food industry, the more I cared about how much meat I bought and ate.  (Not trying to act holier than thou, promise.)

As it stands now, I’ve only eaten meat once in the past 10 days.  And when I did eat that meat, it didn’t taste as good as it used to.

I’m sort of excited to see how long this lasts, because this isn’t something I’m “trying” to do (avoid meat).  It’s just how my taste has changed over the past couple of months.  And I’ve been having fun finding vegetarian things that I enjoy eating.  I haven’t found myself missing anything yet, I guess because I’m not a ‘real’ vegetarian, so meat isn’t off limits anyway.

Last week I decided it was time to jump on the quinoa bandwagon.  This recipe made me think it might actually be good.

And it was.  The perfect healthy, filling, vegetarian lunch (for a week!).  Oh, and it’s so easy.

The mise en place includes quinoa, clean vegetables (carrots, baby corn, broccoli, spinach, peas, leeks, onion, garlic), drained and rinsed chickpeas, and lemons.  Not pictured- salt, pepper, olive oil.

As per package instructions, I rinsed the quinoa first.

I brought a pot of salted water to a boil, dumped the quinoa in, covered the pot, and reduced the heat.

I softened the garlic and onion in a little olive oil, then gently stir fried the vegetables until they were tender.

When the quinoa was cooked, I fluffed it up and added it to the mix.

I dressed it simply with a good drizzle of olive oil, and the juice from one very juicy lemon.

And I salted it.

And I peppered it.

And that’s it.

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