PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes

Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.

Be healthy!

PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles

Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper

Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.

Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.

Serve vegetables over the quinoa and enjoy. Serves 4.

Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce

Serves 6

Sources: MeatlessMonday.com and CookingLight.com

Quinoa and Black Bean Stir-Fry

Add all to taste:

quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin