Today I was in the mood for something light, healthy, and flavorful. Quinoa is easy to make, but lacks flavor so I chopped up some celery to cook with it as well as some fresh dill. Once it was done, I also squeezed fresh lemon over it to bring out some more flavor. The veggies were made with roasted peppers, mushrooms, zucchini, onion, garlic, shallot, celery, and some fresh basil. On the side I chopped up a ripe tomato and added some hummus. It was all very satisfying and easy!

Light vegan lunch with sauteed veggies and quinoa

Roasted Pepper
You can easily roast your own pepper in a frying pan. It is best to use one with a non-stick coating for this. Cut the peppers lengthwise creating pieces that are as flat as possible. Then place them in the pan on high heat with the skin side down. You may need to gently press the peppers down so that more of the skin makes contact with the hot surface. Once the skin has “blistered” and the pepper is getting soft, it is done. Take it out of the pan and if you have black burnt skin, just scrape it off under running water.

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