Here I am, again, for the first time in years, to share a recipe I made up for Thanksgiving. Why? Well, it turns out it’s delicious.
This was our first Thanksgiving as the official hosts and there were three vegetarians on our guest list. I sort of hate it when people assume that vegetarians can just eat all the stuff other than the turkey and they’ll be fine. Even though our Thanksgiving meal is mostly meat free (Turkey and stuffing the only exceptions) I felt strongly that there needed to be a vegetarian entree that contained more than just the standard carbs.
So I concocted something that would have beans, spinach, veggies, quinoa, walnuts, and cheese. Lots of good sources of protein, nutrients, and flavor. It was quite a hit and there was more than one request for the recipe so I’ll figure that means be making it next year too!
- 1 & 1/2 cups uncooked quinoa
- 1 tbsp extra virgin olive oil
- 1 large onion, chopped
- 3 large celery stalks, chopped
- 3 large carrots, chopped
- 1 tbsp chopped fresh:
- 2 cans garbanzo beans (15oz each)
- 2 packages frozen spinach, defrosted with water squeezed out
- 2 small apples, chopped
- 1 & 1/2 cups chopped walnuts
- 8oz crumbled goat cheese
- Kosher salt
- Freshly ground black pepper
- Cook the quinoa according to the directions on the package in slightly salted water with a dab of olive oil.
- In a large skillet, in extra virgin olive oil, saute the onion, celery, and carrots (sprinkled with kosher salt) over a low heat for approximately 10 minutes.
- Add in the freshly chopped herbs and stir, cooking for another 2 minutes.
- Turn off the heat and add in the garbanzo beans, drained spinach, chopped apple, and walnuts.
- Once cooled toss with goat cheese crumbles and add black pepper to taste. Adjust salt to taste.
- Place in a large crock-pot/slow cooker and follow the package instructions to heat before serving.
Serves 12 as a side dish.