Like a lot of people out there, I’m completely obsessed with some of the cool stuff that can be found on Pinterest. I’ve used it for everything from finding crochet patterns, birthday party ideas, menu planning for the holidays, and now for finding some really great vegetarian and vegan recipes.
Today I planned on two dishes for Meatless Monday. The main dish was Black Bean and mango Quesadilla courtesy of Our Best Bites, and the side salad was Cruncy Cashew Thai Quinoa Salad with Ginger Peanut Dressing.
The quesadilla is good enough for any carnivore to enjoy, although for my children I did add the pre-made grilled chicken breast that you can find in the frozen food aisle of the grocery store. My husband, however, sampled some of the meatless version of this dish and really enjoyed it. The mango salsa adds a beautiful sweet, savory and tangy palate-cleansing quality to the rich combination of the black beans and cheese.
My kids enjoyed this recipe so much that they dove right into it with no complaints, and asked for me to make it again. A true rarity!
You can find the recipe here: Black Bean and Mango Quesadilla recipe.
The side dish comes from the Ambitious Kitchen blog, which has a couple of other delicious-sounding recipes I’m planning on trying soon! The quinoa salad is not only amazingly delicious, it’s also vegan and gluten-free. I decided to double the recipe and include the optional chickpeas so that I would have a protein and nutrition-packed, one-dish lunch option to go to during the work week. My carnivorous husband was glad to see there was so much of this dish left over, as he really likes it too and enjoys taking it to work with him.
If you like the peanutty satay flavor of Thailand, you’ll love the peanut ginger dressing for this salad too. Combined with the crisp, clean taste of the cilantro, this salad really isn’t to be missed.
Go here to try it out: Crunchy Cashew Thai Quinoa Salad.