Meatless Monday! Broccolini soup and quinoa salad were the perect combo.

Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.

Olive oil and lemon dress the salad with salt to taste.

Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.

Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.

I boiled until tender then pureed in the food processor.

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

Then 1 cup of half and half and 2 cups milk.

My girls wanted cheddar so I added about 3/4 of a cup.

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

Warm and creamy with light and bright.

These tomatoes were the best. The juicy brightness set off the quinoa just right.