Chickadee Says: Meatless Monday: Garlic-Basil Green Beans over Mushrooms and Quinoa

Monday, July 8, 2013

Meatless Monday: Garlic-Basil Green Beans over Mushrooms and Quinoa

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.


-  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


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! 

Tinker loves her green beans!

What is your favorite, easy weeknight meal? Let me know in the comments below!

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