Thursday, May 16, 2013

Mandy's Quinoa Lasagna

Miles today: 4.06 miles, 6x 400s
MIles in 2013: 391.28 miles

I am so full, I can't even move off the couch. I don't know if I have the strength to actually move from my perch on the couch to the bed to go to sleep... Thank you Mandy!

Before our awesome dinner, I did manage to get in a few miles at the gym. Originally we were going to wake up and run before work and before it got to be 1000 degrees with 110% humidity. Didn't work out. Neither Larry nor I could get out of bed. We are terrible influences on each other. So I ended up doing 400s looking at this:

I like palm trees, so it wasn't too terrible. Actually the treadmill wasn't bad at all today. I haven't run with music in a while and it was nice to just run hard and zone out. 

Love it when the gym isn't crowded.

So dinner. We were invited to our good friends' house for dinner, which I was pumped about because we talked about this delish sounding lasagna. It was so good and I ate so much that  I almost had to take off my belt. (Literally...) 

Luckily she gave me the recipe. I cannot wait to make this ... as soon as I actually make it to the grocery store.

Quinoa Veggie Lasagna

2 large zucchini, cut into 12 thin, 1/4 in. thick slices
1 c. quinoa, rinsed
2 c. vegetable broth
1/2 c. tomato sauce
1/4 c. minced onion
1 t. dried oregano
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
salt and pepper to taste
1 jar organic marinara sauce
1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)

  • Preheat oven to 400.
  • To prepare zucchini, thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
  • Place noodles in a colander and sprinkle with salt, layering between paper towels. Let this sit and absorb moisture while preparing the quinoa. 
  • Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil. Cover and lower heat, simmering for 20 minutes. 
  • When quinoa has absorbed all the liquid, fold in cream cheese and herbs. Add salt and pepper to taste, and try not to eat the whole pot.   
  • Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom. Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.
  • Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.  Repeat with another layer of quinoa, sauce and zucchini. Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using. 
  • Bake lasagna for 30 minutes, until heated through and zucchini is tender. 
  • Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using. Bake lasagna for 30 minutes, until heated through and zucchini is tender.

In case you were wondering, despite the large quantity of lasagna, Larry still insisted on getting ice cream on the way home. It's amazing I can even type in this food coma.