FIT FOR ’15 12.04.15: Meatless Monday

paso community college chef daniel guerra whips up a filling and flavorful dish for meatless monday lovers — in this week’s fit for ’15: 01 today we’re going to make a quinoa and couscous salad. 33 couscous is a pasta. it’s not a grain, which is a common misconception. 37 in this case we’re going to use israeli couscous, 39 i like it because it’s a little bit larger. 41 11 we’re going to use some artichokes, 3 diff types of olives, some capers, we’re going to hit it with a little bit of pesto as our dressing 20 we’re going to put a little bit of feta cheese to coat the palette with some fattiness, 1.16 2.10 you can influence the flavors however you like, you can include red bell pepper or carmelized onions, 2.18 you can layer the flavors and add to it. 2.20 2.32 a lot of this stuff can be bought cut and ready to go so it makes the labor part less laborous. 2.38 for those people who find quinoa terribly offensive, we’ll disguise it a little bit. laughs 51 and they’ll get the nutritional benefits of the quinoa.” the quinoa and couscous take 10 and 15 minutes to cook, respectively. and it can be stored overnight and thrown together the next morning. you can find the recipe on our website, kvia.com, as well as our facebook and