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Hi everyone, I just found a great vegetarian recipe from Women's Health magazine. It tasted so good, was easy to prepare, and very filling. Here it is. I added Tone's Roasted Garlic Seasoning and I used rice vinegar instead of white wine vinegar because I thought I had some at home it still tasted great. I have been doing a cleansing fast for the past two days I found the Celebrity Two-Day diet drink at Big Lots and gave it a try. I lost 10 pounds like it promised, but I know it is mainly water weight. Anyway it was a great jump-start for me. The only drawback is I found myself waking up a 5 or 6 in the morning, and I am not a morning person. I normally need two alarm clocks to wake me. My clothes are starting to feel right again, so that's a good sign. Thanks for listening and good luck to all.
GARBANZO AND QUINOA SALAD
Warm Garbanzo And Quinoa Salad
Even if you usually have zero enthusiasm for veggie-only meals, give this one a shot.
Lenora Dannelke c/o Christiana Health Care System in Wilmington, Delaware
Prep: 20 min Cook: 5 min
1 1/2 tsp chopped garlic
1 small zucchini, quartered and sliced
2 carrots, grated
1/2 c chopped red bell pepper
2 c canned garbanzo beans, rinsed and drained
1/2 c (packed) chopped scallions
2 Tbsp extra-virgin olive oil
3 Tbsp white-wine vinegar
1/4 tsp salt
1 c quinoa or whole-wheat couscous, cooked with vegetable broth according to package directions
4 c fresh baby spinach leaves, cleaned and dried
1. Coat a sauté pan with cooking spray and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.
2. In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.
3. Add scallion mixture and quinoa to sauté pan; heat through.
4. To serve, arrange 1 cup spinach on each of four plates and pile equal amounts of garbanzo bean mixture on top.
Makes 4 servings. Per serving: 292 cal, 10 g fat (1.4 g sat), 358 mg sodium, 42 g carbs, 10 g fiber, 10 g protein
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