Today’s recipe is not really a recipe. It’s more like an ingredient. Which works out great because you’re less likely to need to run to the grocery store. Because if you’re like me, grocery store runs always seem to be filled with oblivious aisle hogs, invisible ingredients that are on your grocery list, and frustrating second and third trips because you forgot something that was on your list (or just forgot your list in general). So no trip to grocery store? Good.
Unless you need the ingredient: quinoa. The grains of this super food are so small I feel like I’m in Alice in Wonderland and somehow became a giant. And in case you don’t carouse through Pinterest like me, you should know that quinoa is also very versatile.
But what if you don’t feel like dirtying every single pot and pan in your kitchen? And then there are the dishes that come with it. Sometimes a girl just wants to eat. Now.
OK, let’s cut to the chase. Quinoa tastes good with just about everything. You can cook up a bigger batch of quinoa on the stove, and then just eat off it throughout the week. So why not pick out what sounds good to you in your fridge and eat up? Throw in some vegetables and spices. Add some chopped chicken. Saute your quinoa mixture in a skillet with a little olive oil and garlic and enjoy it hot. Sprinkle it with lemon or lime juice and add some fresh herbs for a side.
I specifically wanted something cold and Mediterranean, mainly because I’m obsessed with olives. Throw in a bit of hummus with some veggies and feta and you’re gold! You’ve got yourself a quick, healthy, and protein-packed lunch.
I’m not including measurements because everyone has their own favorites and preferences in terms of food. Sub, add, and leave out as you please!
- Black Olives
- Red Pepper
- Feta Cheese
- Hummus (I used Roasted Red Pepper)
- Fresh Cilantro
- Lime Juice
- Cooked Chicken