Greek style Fava beans on quinoa polenta

I got home at 11:00 pm and decided for a study break that I would make some food to last me through the week (I've been living off of cliff bars and "phyllo pockets" which are the vegan equivalent to pizza pops, seriously would like to eat actual food). Gotta love No-fun-vember!

Quinoa Polenta (full of calcium and vitamin B!)

1 and a half cups cooked red quinoa (or white, if you want)

2 cups corn meal

1 tbsp salt

4 cups water

1/2 cup soy milk

bring water to a boil, add corn meal in a stream, string as you pour it in (this prevents lumps) cook until thick and porridge-like. stir in soy milk and quinoa. let simmer on low, stirring as needed.

Greek style fava beans

2 tbsp olive oil

1 large white onion, diced

2 cloves of garlic, minced

2 tsp salt

1 zucchini, chopped

4 broccoli stumps (I'm a student, I waste nothing) peeled and chopped

8oz button mushrooms, chopped

2 cups fava beans, cooked

1/4 tbsp nutmeg

2 tsp oregano

1 tsp thyme

fresh pepper

1 vegetable stock cube

2 cups water

2 tbsp white wine vinegar

sautee onion until translucent, add salt and garlic. cook for 30 more seconds add vegetables and saute for about 5 minutes, until tender. add stock cube and water. stir until the stock has dissolved. add fava beans and spiced. bring to a simmer and let cook for about 10 minutes. Stir in vinegar at the end.