I tried to be a vegetarian last week, and it only lasted all day Monday through Tuesday night until dinner. I was proud I made it a just over a full day and a half though. No, I’m not intending to go vegetarian (although I would be proud to be), but I was intending to just eat less meat. I know I eat A LOT of it, and I would like to cut the amount I eat down just a little bit. I still have tofu in the fridge to try…I think I’m going to grill it? We will see. It might go bad before I get to it.
Anyways, I prepared two vegetarian options for lunches last week to bring to work in an effort to eat less meat. I whipped up a Kale & Quinoa Salad and this Mexican Inspired Quinoa Salad. I pretty much don’t like beans at all. For example, I like chili, but if I were to make it myself there would probably be no beans. I wanted to try to incorporate them last week because I know they are a great protein source. I LOVE quinoa and all the flavors you get at Chipotle, so that was my inspriation.
My salad had: organic quinoa, organic frozen corn, fresh organic cilantro, organic mozzarella cheese, organic black beans, sautéed peppers and onions, pico de gallo, fresh lime juice, and guacamole.
I just cooked the quinoa, heated the frozen corn, heated the black beans, sautéed the peppers and onions in avocado oil with seasoning, and then mixed everything together except for the guac! I added guac before eating it at work.
Super simple and it was pretty good (aside from the black beans). The second day I ate this for lunch I picked through most of the beans. A for effort?