Randi is hosting her monthly Recipe Box Swap. The theme this month is money-saving recipes. Probably the greatest benefit of eating vegetarian (which we try to do at least 5 or so nights a week) is that it is healthy. Don’t get me started on meat. Or other animal products, for that matter. A secondary benefit is that it is CHEAP! Don’t let marketers fool you into thinking that prepackaged, preservative-filled foods are somehow more economical than beans, lentils and fresh, raw fruits and veggies. Stepping off soapbox…
Here’s a great recipe from The New American Heart Association Cookbook. Both Husband and I love it!
1/2 to 3/4 cup dry-packed sun-dried tomatoes
1 cup boiling water
1 cup uncooked quinoa
1/2 tablespoon olive oil
10-ounce package frozen green peas, thawed
1 large garlic clove, minced
1 to 1 1/2 teaspoons dried oregano, crumbled
1/2 teaspoon crushed red pepper flakes
15.5-oz can no-salt-added chick-peas, rinsed and drained
3 oz. low-fat feta cheese
Put the tomatoes in a small bowl and add the boiling water. Set aside for about 10 minutes to soften.
Drain the tomatoes, saving the liquid in a 2-cup measuring cup. Chop the tomatoes and set aside.
Add enough water to the tomato liquid to equal 2 cups. Pour into a medium saucepan.
Rinse the quinoa under cold water; drain. Stir the quinoa into the saucepan. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 minutes, or until all the liquid is absorbed.
Meanwhile, heat a large nonstick skillet over medium heat. Pour in the oil and swirl to coat the bottom. When the oil is hot, add the green peas, garlic, oregano, and red pepper flakes. Cook for 2 minutes, stirring occasionally. Stir in the chick-peas. Heat through, about 5 minutes.
To serve, stir together the tomatoes, quinoa, and chick-pea mixture. Spoon onto a large serving platter. Crumble the feta on top.
I don’t us as much red pepper flakes as it calls for–that’s a little too spicy for those of Scandinavian descent, dontcha know.