Creativity? Check. Tasty? Half-check.
I have been trying to bake zero-calorie cakes and fat-burning pies since I was in middle school..never understanding why aspartame baked with diet coke and cocoa powder wouldn’t make a scrumptious brownie batter.
However, with the combination of veganism (sorry old friend), Weight Watchers, and clean eating, I have come up with one of my favorite main course dishes yet.
It’s simple, easy, super filling and healthy.
1 c. uncooked quinoa
1c. chopped carrots
15 oz can of black olives, diced
2 green onions, chopped
1 Roma tomato, diced
3 tbs slivered almonds
salt and pepper to taste
7 oz. tofu diced and sautéed (optional)
Cook up the quinoa according the package–about 2 cups water to 1 cup quinoa. Make sure to rinse the quinoa really well before doing so, or else you could end up with gritty tasting dinner parts and that’s not what we are after.
While the quinoa is cooking, dice up all of the vegetables and put them in a bowl. If you are using tofu, dice that up and “fry” it up in a non-stick cooking pan with a little bit of Pam- I put a dash of cumin on it while it’s heating (i love that spice!)
Once the quinoa is cooked, toss everything in a bowl and then top with the almonds. You want to put the nuts in last so that they don’t get soggy at all, I love the crunch it adds. You can also put in pepitas as well, those are quite tasty!