Meat-eater or Vegetarian? With this recipe, it doesn’t even matter! If you’ve read my “About Me” section, you know that my boyfriend is bonafied meat-eater – so at times, I need to be creative in the kitchen in order to cater to both of our taste buds.
A great way to create a meal suitable for the both vegs and carnis is to focus on the grains and then choose your protein. For me, tofu tastes great with everything because you can literally transform it into anything you’d like; For Nick, we tend to choose which protein would be more palatable given the dish (i.e. Chicken for pasta dishes instead of a rib-eye). I think you get the point.
I stole this recipe out of Vegetarian Times Magazine and it was absolutely delicious and really easy (and CHEAP) to make. I topped mine with with grilled lemon-pepper tofu, and Nick’s with grilled lemon-pepper chicken. It was DELISH. Recipe follows:
Lentil Quinoa Pilaf:
2 tbsp. Olive Oil
1 c. Green Onions, chopped
4 c. Veggie Broth
3/4 c. Dry Green Lentils
1/2 c. Quinoa
1/4 c. Golden Raisins (or any dried fruit)
1 tbsp. Balsamic Vinegar
8 c. Arugula
1. Heat 1 tbsp olive oil in skillet over medium heat. Add 1/2 cup green onions; saute 2 minutes. add broth, lentils, and quinoa; bring to a boil. Reduce heat to med-low, and simmer, partially covered, 15 minutes. remove from heat and let rest, covered, 10 mins.2. Toss arugula with 2 tbsp currants, 1 1/2 tbsp toasted pine nuts, balsamic vinegar and remaining 1 1/2 tbsp oil in bowl. serve lentil mixture over arugula mixture sprinkled with remaining scallions, currants and pine nuts.Serving Size: 2 cups arugula and 1 cup pilaf. Top with your protein of choice.
Total Time: 30 minutes