What's For Lunch: Vegetarian Muscle Meal!


During my monthly perusal of Oxygen magazine, I found this great recipe which packs 13 grams of fiber and 12 grams of protein into each serving. A huge fan of quinoa, it's easy to make the night before, so you can portion it up, pack it into tupperware and take it to work. The leftovers go great in an omelet as well. Here is our slightly different take on this recipe. Add or subtract ingredients to find your perfect vegetarian combination! 
Vegetarian Muscle Meal
1 cup quinoa, uncooked
2 tbs. olive oil
1 medium onion, diced
1 can lentils, drained and rinsed
1/2 cup roma tomato, sliced
2 tbs. chopped avocado
2 tbs. chopped parsley
Cook quinoa according to package directions. Meanwhile, pour olive oil into a nonstick skillet. Add the onion and saute over medium heat until tender. Add the lentils and cooked quinoa to the pan and mix together. Continue to cook for 5 more minutes. Remove from skillet and pour into bowl. Add the sliced romas and avocado, sprinkle with parsley and serve! 

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