“Spring Has Sprung” the message I see on my marquee board every day when I come and go from my condo. It was more of an optimistic message until the last two days. The weather has been gorgeous, the sun has been out, and my event is less than a week away! I have been so busy coordinating, marketing, and freaking out about this event that I wanted to take it easy on both you and me this week. So, instead of my Food for Thought mental health weekly lessons, I am kicking it old school Sentzational and giving you a recipe!
Pesto Quinoa with tomatoes, roasted eggplant, roasted chickpeas, spinach, and the cheese of your choosing. I LOVE goat cheese with this but to be honest there are very few instances I don’t prefer goat cheese. I have a peppered feta that would be very good with this as well. Anyway, to me this recipe is perfect for the transitional time between Winter and Spring. The hearty eggplant with the earthy quinoa, and light veggies really bring the seasons together. The addition of pesto is unexpected but thoroughly enjoyable.
On Saturday I meal prep tested quite a few recipes and this was definitely my favorite. I had it Monday for lunch and I finished it Thursday for lunch. On Thursday I added some falafel to it which was fun to mix it up but the flavors of the original dish were still able to stand on their own.
We are in for a bit more “All Seasons” weather before we get full Spring so I hope you try this recipe next week! Let me know what you think 🙂