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Pita Stuffed with Summer Veggies, Quinoa and Guac

Easy, delicious and fresh would describe this pita. In it is 1/3 cup of cooked quinoa and a couple tablespoons of homemade guac. The only part that involves “real” cooking is the veggie saute. So good! I made the summer vegetable saute (and guac) yesterday and had tons of leftovers, so I made a pita with it for lunch today. The veggie saute is great totally on it’s own but even better smushed in a pita the day after!

Summer Vegetable Saute (adapted from Wendy Battles)

Ingredients:

2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.

Directions:

1. To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

2. Transfer zucchini to a kitchen towel and pat dry before cooking.

3. In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

4. Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

6. Add basil and saute for 1 minute.

7. Add black beans and allow everything to get heated.

7. Remove from heat and enjoy hot, or put in the fridge and enjoy cold later

I made my guacamole simple: I smushed up 3 avocados with some jalapeno peppers, garlic, S&P and lemon juice, all to taste.

For the quinoa part, just cook up as much as you want. I cooked 1 cup quinoa to 2 cups water so I could have leftovers to make quinoa salad the next day. I only used about 1/3 cup of quinoa in the pita. Quinoa is versatile and can be used in so many dishes, so it’s great to have some previously-cooked quinoa on hand.

I stuffed my pita with the quinoa first, about 1/2 cup of the summer veggies and 2 tablespoons of guac on top. The summer veggies were cold but my quinoa was hot and it was fabulous!

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May 3, 2010 at 10:35 pm Leave a comment

Spotlight on Brussels Sprouts

Brussels sprouts are amazing! If you aren’t big into vegetables, try brussels sprouts roasted in oil. You’ll be in love.

Brussels sprouts are packed with vitamins and minerals, such as vitamins K, C, E and A, manganese, iron and omega 3’s, as well as plant phytonutrients which can help combat several kinds of cancer, all while being delicious! Here’s a simple recipe…

Super Easy Roasted Sprouts

Preheat your oven to 350 degrees. To roast them, use as many or as little brussels sprouts as you want (I usually use a cup or so). Spread them in one layer on a pan. Drizzle a generous amount of olive oil, then sprinkle some salt, pepper and dried rosemary (optional). Put em in the oven and cook for about 35 minutes. I’d recommend checking on them after 30 minutes, they can get pretty easily burned. When you take them out, they should look similar to this…

Mmmmmmmmm.

They’re a nutrient-dense, filling vegan treat to either eat on the side or have as a meal!

April 30, 2010 at 10:31 pm Leave a comment


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