Dinners gluten free vegetables Vegetarian

Not So Boring ‘Meatfree Mondays’

Who said vegetarian meals had to be boring? The stigma associated with vegetarian food thankfully is becoming less and less especially with the evolution of ‘meat-free’ Mondays.

Most of us use the weekend to relax, unwind, socialize, have a wine or four and sometimes over indulge a little,  so when Mondays come around we are back on track and feel we need a clean start to the week. But that doesn’t mean you have to eat a boring bowl of steamed veggies, there is so many tasty and interesting ways to eat vegetables if only we think outside the box.

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Quinoa & Veg Stuffed Capsicums

Stuffing vegetables are my favourite, I like using quinoa because it’s high in protein and well its overall amazingness and guess what tastes pretty good too. Mix with your favourite vegetables, a few herbs and spices and you are on a winner. If you experiment a little you will soon see that vegetarian isn’t so boring after all.

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Quinoa & Veg Stuffed Portobello Mushrooms

Quinoa Stuffed Vegetables

  • Servings: 2-3
  • Difficulty: easy
  • Print

A delicious vegetarian meal perfect for 'Meatfree Mondays' or any day of the week in fact.

Ingredients

1 cup white quinoa

1 tb olive oil 

1 small onion diced

1 garlic clove crushed

1 tsp cumin

1 tomato diced

3 cups of vegetables eg. diced pumpkin, asparagus, zucchini, capsicum, baby spinach, kale, etc.

Salt and pepper

Crumbled Feta

chopped parsley

Toasted pinenuts

Directions

  1. In a saucepan place the quinoa with 2 cups of water, bring to the boil then reduce heat to low and let it simmer with lid on for around 20 mins or until water has all absorbed. Set a side
  2. In a frypan add oil, onion and garlic and saute till browned, add cumin and diced tomatoes cooking for a 30 sec
  3. add vegetables, cook with a lid on for 3-4 mins until vegetables are tender
  4. In a bowl add the cooked vegetables to the quinoa mix together and season with salt and pepper then add feta, parsley and pinenuts mix through.
  5. Gently spoon mixture into prepared Capsicums (peppers) or Portobello Mushrooms .
  6. Place in a baking tray and bake in a preheated 200’c oven for 40-45mins capsicums or 15-20mins mushrooms

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Hello I’m Caz, founder of Green Leaf Living Australia. I live in the coastal city of the Gold Coast in Queensland. Living a naturally healthy lifestyle has been my focus and passion for many years. Here I share my experiences and knowledge with you, hoping to benefit your life in someway. Whether it be by trying one of the delicious food recipes, learning about herbs and how to use them. Traditional remedies, detoxifying your home and replicating a DIY non- toxic natural product for body and home. Using essentials oils to compliment your life or just listening to some wellness tips that help me live a more mindful and balanced life. Follow along with me as I share my love of all things food, health and wellbeing as I keep things real, honest and simple.

4 comments on “Not So Boring ‘Meatfree Mondays’

  1. This looks super delicious and light! Perfect timing to make as many things I can while my summer veggies are still thriving in our backyard garden.

    Liked by 1 person

    • gourmetcasakitchen

      Thanks Mary it’s always nice to have some difficult ideas to use homegrown veggies 😊

      Like

  2. Tried this recipe tonight , the family loved it , it was a hit. So tasty , delicious and easy to make . Thanks

    Liked by 1 person

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