Prep time: 30 minutes Cook time: 30-40 minutes
per serving: 361 calories; 10 grams protein; 20 grams total fat; 4 grams fiber; 2 grams saturated fat; 40 grams carbohydrates; 0 mgs cholesterol; 887 mgs sodium; 10 WW points plus
Vegetarian $12 Dinners Lower Calorie
Quinoa Nut Loaf
1/2 cup quinoa
1 cup water
1 white onion roughly chopped
2 garlic clove(s) peeled
1/4 cup Italian parsley chopped, stems removed
1 tablespoon tahini (or sub natural peanut butter)
1 cup chopped walnuts
1 cup breadcrumbs
1/2 tablespoon olive oil
1/2 cup tomato juice more if needed
2 jalapeno peppers cored, seeded and chopped
1/4 cup tamari (or sub soy sauce)
Preheat oven to 350 degrees.
 Place quinoa in water in a saucepan, bring to a boil, reduce heat and simmer on low heat until all water is absorbed, about 15 minutes.
 Process onion and garlic in a food processor until well-chopped. In a large skillet, sautée in olive oil over medium high heat until soft, about 5 minutes.
 In the meantime, add parsley, tahini and walnuts to the food processor and pulse until chopped.
 Place onion mixture and parsley mixture into a large mixing bowl. Add bread crumbs and cooked quinoa and mix well. Add enough tomato juice to make a loaf consistency and add jalapeños. Mix well.
 Pack the mixture firmly into a well greased 8 by 8 loaf pan* Bake about 30 to 40 minutes until firm and golden brown. If the top begins to get too dark, cover with foil. Serve topped with tamari or soy sauce.
Green Beans Gremolata
1/2 pound green beans trimmed
2 tablespoons Italian parsley chopped
2 tablespoons sliced almonds toasted
4 tablespoons lemon juice (zest too)
1 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
 Place beans in a medium saucepan and cover with an inch of water. Cook over medium high heat until crisp-tender, about 4 minutes. Drain and immediately add cold water; drain again.
 Place beans in a large bowl. Zest lemon over the bowl and add parsley, almonds, lemon juice, oil, and salt and pepper. Toss to combine and serve.