If that’s true, then my fat cried a river this evening! My boxing class had me literally dripping sweat. It was totally gross, yet awesome!
This afternoon I realized that while my diet yesterday included a bunch of fruit, the only veggie I had eaten was a few tablespoons of hummus. I decided to quickly remedy my lack of veggie intake and throw together a lunch using the zucchini and bell pepper I had on hand. The pine nuts add a bit of crunch to the dish, and the parmesan really gives plain quinoa a lot of flavor.
Nutty, Cheesy Veggie Quinoa
- 1 serving of quinoa, dry (1/4 cup Ancient Harvest organic)
- 1 small zucchini, chopped into bite sized pieces
- 1/2 red bell pepper, sliced
- 1 clove garlic, minced
- 1 TBSP pine nuts
- 2 TBSP grated parmesan cheese
- Salt & pepper
I cooked the quinoa according to directions, throwing the veggies into the mix as I boiled the quinoa and water in a pot.
When quinoa was cooked, I removed from heat, added in cheese, pine nuts, salt & pepper, mixed it all up and then enjoyed my healthy lunch!
Nutrition Stats: 305 calories, 10 g fat, 11 g protein, 44 g carbs
I have some more work to get done tonight and am already starting to feel exhausted, so I better get to it. Good night!
Unfortunately parmesan cheese is made from animal rennet! 🙁
P. S. There are many cheeses made from vegetable or microbial rennets that are vegetarian friendly…for example, Trader Joe’s has its own list on their website…when it comes to parmesan cheese, I have not found ANY that do not use animal rennet in their cheese making process…this info is easily googled!
Hi Jerilyn. Thanks for taking the time to comment. I’m not sure where you live, but actually, there are some brands out there that carry parmesan cheese with only vegetable rennet. The grocery store I go to, called Frazier Farms, carries their own line of organic cheese, including parm, and one brand that I love that has organic parm is Organic Valley. You can check them out here: http://www.organicvalley.coop/products/cheese/parmesan/