Quick quinoa dinner

By the time I thought about dinner this evening it was 8 pm. I’d been so busy enjoying the rare Seattle Sun, walking my dog, and hanging out with hubby, that time just got away from me.

I whipped up a couple of bowls of quinoa from a package that included spices. The box recommended letting the quinoa sit covered after it was done absorbing the water I’d boiled it in. Before I set it aside, I chopped up a bunch of cherry tomatoes and added them (and a dollop of olive tapenade) to the pot.

quinoa, tomatoes and beefless tips

As the quinoa mix was sitting aside, I fried up a few “beefless tips” by Gardein and threw them in the mix. The result was a tasty, easy dinner that was filling, satisfying, and nutritious.

Hubby (a not-yet-vegan) wanted to see Forks Over Knives so we sat down with our plant-based meal and watched the documentary. It was even better than I’d remembered. If you haven’t seen it, I highly recommend it.


Roasted veggies and Gardein

I’m a bit of a rogue in the kitchen. Here’s another recipe-less meal I recently made: Roasted veggies and chipotle-lime “chicken” strips by Gardein.

roasted veggies

First I diced potatoes, a rainbow assortment of carrots, cauliflower, and broccoli. I tossed them into a glass dish with garlic and a bit of soy sauce for flavor and baked it until done. It took about 40 minutes to cook the veggies. The Gardein instructions called for a 10-minute bake so I added them to the oven (on their own rack) 3/4 of the way through.

dish of veggies

I based this meal around some fascinating carrots I found at the grocery store. Have you ever seen such wonderfully colorful carrots?


I’ve joined up with Healthy Vegan Fridays at The Veggie Nook. Be sure to check out all the other delicious meals that people have made.