Almost Meatless Monday

So, Meatless Monday turned into Sushi Night.  Mike and I had an unexpected opportunity to put the kids to bed and then go out for a late Valentine’s Day dinner.  I did have fish, but no meat, which thankfully is pretty easy to do at a Japanese restaurant.

Overall, it was a pleasant Valentine’s Day.  I bought chocolate covered strawberries for the boys for an after school snack.  Neither one of them ate a single bite and Dylan told me the pink sprinkles on his strawberry were “unacceptable,” but I didn’t mind.  I appreciated the sophistication of his vocabulary, and the strawberries didn’t go to waste.  I ate every delicious bite their dirty, sticky little toddler hands didn’t touch.
This morning, Dylan said, “Happy Valentine’s Day, Mommy!”  I told him Valentine’s Day was over, that it’s like Christmas and birthdays that come once a year for one day.  He said, “No, it is Valentine’s Day.”  Who am I to argue with this kid?  He might be on to something.  I thanked him for wishing me a Happy Valentine’s Day and gave him a kiss.  

It’s now Meatless Tuesday and I’m looking forward to eating Quinoa and Fennel salad for lunch.  Here’s the recipe:
This recipe began as a “Mediterranean Barley Salad” from Cooking Light magazine.   My version is slightly different in that I used quinoa instead of barley (I had quinoa in the pantry) and I added feta cheese (I love feta).  I also used a little bit more Dijon mustard in the dressing (one teaspoon instead of a ½) and a few more olives in the salad (I like kalamata olives as much as I like feta), and I didn’t toast the walnuts (I’m lazy). If you want the original recipe, you can do a search at http://www.cookinglight.com.  My version is right here:


Dressing:

1-½ teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

 

Salad:

1 cup uncooked quinoa (cook according to directions on package, should yield about 3 cups of cooked quinoa)

1 cup thinly sliced fennel bulb

1/3 cup chopped fresh parsley

¼ cup chopped red onion

10 pitted, chopped kalamata olives

1 (15 oz.) can cannellini beans, rinsed and drained

1/3 cup chopped walnuts

4 oz. crumbled feta cheese

salt and pepper to taste

 

Directions:

1.     Cook quinoa according to directions on package and let it cool in the refrigerator (unless you prefer a warm salad).

2.     Combine all dressing ingredients in a bowl and stir well with a whisk.

3.     Mix all salad ingredients together.

4.     Add dressing to salad and toss.

5.     Add salt and pepper to taste.

6.     Eat!  Yum!

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1 Comment

Filed under recipe, Valentine's Day

One response to “Almost Meatless Monday

  1. >Found you thru Lynns' The Actors Diet blog. *I definitely support celebrating Valentine's Day two days in a row!

    Like

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