Well, girls night turned into Girls and Guys night. They just can’t part with us. But someone had to take the pictures I suppose!
Heather, me, Jess, Patti and Lisa
Some great wine, brought by my friend Jess! She knows that I love butterflies!
We also found out some exciting new about our friend Heather! September 2011 will be a busy month for her and her boyfriend Matt!
So the weekend was fun — but this morning I am thinking: Monday again? Really? Boo.
Well – at least it’s Meatless Monday!
When I asked The Husband what I should call this recipe, he came up with “quinoa-getti” since I used mariana sauce in it. How clever.
Red Quinoa-getti
1 cup red quinoa, dry
2 stalks broccoli, chopped
1 onion, chopped
1 clove garlic, minced
3-4 mini sweet peppers
1 jar (24 ounces) Barilla marinara sauce
2 Tablespoons shaved Parmesan cheese
non-stick cooking spray
Directions:
1. Boil 1 1/2 cups of water in a pot and add quinoa. Cover and simmer for 15 minutes.
2. Meanwhile, spray non-stick cooking spray in a skillet, add onion and garlic and cook for 5 minutes.
3. Add in broccoli and saute for about 10 minutes.
4. Add in sweet peppers and cook an additional 5 minutes.
5. After the quinoa is done cooking, turn off heat and let sit for 5 minutes.
6. Add quinoa to veggies.
7. Pour spagetti sauce over and heat until warmed. Serves 4.
Nutrition Notes: Red quinoa offers the same fantastic nutritional benefits as the white variety. You can substitute rice in any dish with quinoa, which is great since it has more than twice the amount of protein than rice.
Taste Test: Red quinoa doesn’t really taste different from white or regular quinoa except that it tastes a bit earthier. When cooked, dark red quinoa turns to medium brown in color — which is also prettier on the plate. This was easy to put together and tasted really good!
