Say what?

If you’ve followed my blog for a while, you know that I’m married to a man who likes manly things.

Like wearing a t-shirt while strapping his gun holster around his waist in the middle of a snow storm.

And steak.

He often mocks me for eating enormous salads, and jokingly asks what’s for dinner? when I set a meal full of veggies (sans meat) in front of him.

So I did a double take yesterday when he called me on his way home from work and said…

How do you feel about doing a ‘vegetarian month’?

Say what?

I’m not sure what prompted this desire, but I didn’t question it. Instead, I went to the store and filled our produce drawer with copious amounts of vegetables. And our pantry with substantial grains – like quinoa, barley, and millet.

Dinner – day one of ‘vegetarian month’

Miscellaneous Quinoa Salad

Serves 6

Ingredients

• 2 cups broccoli, chopped
  
• 2 ribs celery, sliced
  
• 1 bell pepper, chopped
  
• 4 green onions, sliced
  
• 1 zucchini (raw), sliced
  
• 1 can garbanzo beans, drained and rinsed
  
• ¼ cup almonds, chopped
  
• ½ cup sunflower seeds
  
• 1 cup quinoa
  

Bring 3 cups water to a boil and add the quinoa. Return to boil. Reduce the heat to simmer, and cook for about 15 minutes (or until all the water is absorbed). Combine all ingredients in a large bowl and add dressing.

Dressing:

• 3 T olive oil
  
• 5 T rice vinegar
  
• ¼ cup water
  
• 1 T Dijon mustard
  
• 1 T honey
  
• 2 T grated red onion
  
• 1 t paprika
  
• 1 clove crushed garlic
  

Combine all ingredients in a container with a tight fitting lid, and shake until combined.