Hello Darlings!
I’m quite vocal about being a list fanatic. So when it comes
to recipe planning it should come as no surprise that I have multiple lists of
dishes and ingredients that I think would taste delicious together. Normally, I
look over all of my lists while planning a post, but this week’s Meatless
Monday went a little differently. While I was browsing my lists (I do happen to
have multiple notebooks of them) I was throwing together ingredients for a
quick dinner, I looked down and realized that I was whipping up a simple, vegan
dish for this week’s MMAZ ingredient, garlic, no lists required. Ironic.
Ingredients:
- ½ Pound Green
Beans (ends removed)
- 5 Cloves of Garlic
- 4 Large Fresh Basil Leaves
- 1 Cup Quinoa
- 1 Cup Fresh Mushrooms (sliced)
- Olive Oil
Instructions:
1. Put quinoa and 2 cups water in a rice cooker. Let cook.
2. Peel the garlic. I love the silly looking garlic rolls
that easily remove the skin.
3. Add garlic and torn basil leaves into a food processor,
pulse until finely chopped.
4. Preheat a frying pan on medium with olive oil. Add the
garlic-basil mixture.
5. Prep veggies while garlic is browning. Slice mushrooms
and chop green beans into 3 inch long pieces.
6. When garlic is browned (about 3-5 minutes) add chopped
veggies.
7. Let cook, combining well, until mushrooms are tender and
the green beans are a vibrant green.
8. Serve veggie mixture over quinoa. Enjoy!
There is nothing easier than throwing together a dish of sautéed
veggies for dinner. Adding quinoa and garlic make it a filling meal full of
flavor!
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| Tinker loves her green beans! |
What is your favorite, easy weeknight meal? Let me know in the comments
below!
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