Weekend Cooking: 07/13/13

ImageGiven Persy’s newly discovered dairy intolerance, we’ve been eating quite a few vegan meals around here. Okay, pretty much all vegan. Usually I make a vegan dinner and if folks choose they can add some eggs or cheese. The only meat I buy is for Sam; usually a frozen pizza and either some burritos or hot pockets.

I’ve noticed several things about being vegetarian (I still eat eggs so I’m technically not vegan).

— I eat more fruits and vegetables

— Food is more flavorful, seasonal, and fresh

— I don’t feel heavy or bloated after eating

I’d like to share with you my absolute favorite recipe I’ve made so far: Black Bean Quinoa Salad. I don’t share full recipes on my blog if I didn’t make significant modifications. I promise you not a think needs to be modified in this recipe. Crisp, summery, and delicious. I ate my salad in a pita pocket with some avocado slices, but the recipe suggests you eat it on a bed of lettuce.

I may be slacking with housework and shaving my legs, but boy my work lunches are looking pretty good!

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4 comments

  1. I’ve never cooked quinoa, but have been wanting to try it. This recipe sounds like a good place to start as all the other ingredients are things I love. Any tips for cooking the quinoa?

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