I’m making a conscious effort to eat more vegetarian, vegan and meat-lite meals. I actually have no issue with eating meat. Combined with lots of vegetables, high quality (organic, free range, grass fed…) meat is a great protein source for a well balanced, healthy diet. The problem is that I have an aversion to it… I’ve never been much of a carnivore but I’ve consistently pushed myself to utilize meat as a protein source. Its become especially repulsive to me lately for unexplained reasons.
I assumed that my latest heightened avoidance had to do with pregnancy which is normal. However, even after delivering the twins, I still cannot stomach the thought of consuming meat. My solution; eat less meat! Pretty obvious I know.
I won’t bore you with too much else before I get down to the (non) meat of this recipe.
As always, I recommend soaking or sprouting legumes and grains to make them more digestible and more nutritious. The last time I made this I soaked my beans for 3 days and didn’t have time to do anything but rinse the quinoa. I’m not perfect; I would have liked to have remembered to get my quinoa a’sproutin earlier in the week but I just did not have my life quite that organized last week.
½ cup black beans
½ cup white beans
OR a cup each of canned beans
½ cup quinoa
1 cup vegetable broth (use bone broth for extra protein and collagen)
4 cups water for cooking the beans
3 cloves garlic minced
½ tsp. onion powder
2 large carrots spiralized or grated
1 cup cherry tomatoes halved
¼ cup crumbled feta or goat cheese
4 cups mixed greens or chopped kale
3 tsb avocado or olive oil
1 lemon juiced
Salt and pepper to taste
Boil the water and add all the soaked/sprouted beans. Simmer for 60-90 minutes until soft. Bring quinoa, garlic, onion power and broth to a boil, reduce to a simmer for 15-20 minutes.
Add carrots, tomatoes, beans, quinoa and feta to a bed of greens. Mix lemon, oil, salt and pepper together and drizzle over the salad. Wa-la!