FIT FOR ’15 12.03.15: Meatless Monday

Skipping the meat doesn’t mean the meal has to lose out on flavor. El Paso Community College Chef Daniel Guerra created a quick and flavorful quinoa and couscous salad that won’t leaving you craving meatless dishes on days other than Monday.

Quinoa and Couscous Salad
serves 4 (6 oz. servings)

1 cup cooked couscous
1 cup quinoa
cup black olives
cup green olives
cup kalamata olives
1 tbsp capers
cup fresh pesto (recipe below)
cup artichoke hearts ‘ed
1 tbsp feta cheese

Mix in a bowl and serve chilled.

Fresh Pesto

2 cups Basil
1 tsp Salt
2 cloves Garlic
2 tbsp Pine nuts
cup Olive oil
cup Parmesan Cheese
Place all ingredients in food processor bowl. Process until smooth paste, stopping to scrape sides, if necessary.