Sunday, August 16, 2009

Lentils and Quinoa and Feta, oh my!

I made a delicious dinner tonight, and the star of the show was a dish I threw together with what we had on hand. I prepared 1/2 cup of dry quinoa using vegetable broth as my liquid. Here's a link to some basic quinoa info and instructions on how to prepare quinoa.

Then I finely diced a carrot, a bell pepper, and 1/2 of an onion and sauteed them in olive oil until soft. I added about 1 cup of rinsed french green lentils and about 1.5 cups of vegetable broth and simmered, covered, until the lentils were tender and the liquid was abosrbed (about 25 minutes). I added the cooked quinoa to the lentils, stirred in some sundried tomatoes, then topped each serving with a sprinkle of feta.

For Chris, I prepared a Niman Ranch pork sausage. Although I don't eat meat, I do prepare meat for Chris on occasion and try to choose responsibly raised meat. Here's the Niman Ranch mission statement, according to their webiste.

"Our Mission: Niman Ranch and its U.S. farmers and ranchers raise livestock traditionally, humanely and sustainably to deliver the finest tasting meat in the world."

The plates pictured above are small side plates, not our full sized dinner plates. I prepared side salads of organic mixed greens topped with diced Pink Lady apple, feta cheese, balsamic vinegar, extra virgin olive oil, salt and pepper. And as you can see pictured above, we had fuit and nut crackers topped with laughing cow light cheese on the side. Here's a closer view of the salad.

Here's a close up of the lentil/veggie/quinoa mix that served as my entree. I sprinkled a bit of feta on top (I love feta!).

Sunday night is True Blood night, so I ate about 1/4 cup of ice cream while watching True Blood!

Good night!