The verdict is still out on quinoa…some say yes, some say no…is it paleo, is it not? It’s been around FOREVER, so for me, I’m sticking with it. And, when I found out I had celiac, I turned to quinoa to fulfill a need I had for pasta. My daughter makes breakfast cereal from it! It’s similar consistency to oatmeal, but tastes WAY better.
Learn more about quinoa here.
Yesterday, I made a batch of quinoa and added a bunch of hearty, leafy greens (arugula, mustard greens, spinach, kale, chard). Chopped them up and added when quinoa was hot. I let it cool and then stuck it in the fridge. I figured I would have it for snacks at work, put a bit on top of my lunch salad, etc.
What’s great about this basic mix is that you can include it anywhere – side dish for dinner, main dish, breakie, lunch, snack, etc. Enjoy!
- 2 cups dry quinoa – follow package directions. Instead of water, I use chicken broth – so good.
- Greens to mix in, only if you want!
- mix together and put in fridge.
Eggs and Quinoa
Well, this morning, I added the above mix to my eggs. And about exploded when I tasted it – it was SO GOOD. So, here’s what I did for that one:
Each morning at work, I scramble two eggs in the microwave. I add a bit of water, stir with a fork, put in microwave for 35 seconds, re stir, and back in for 20 second intervals until done (usually only 2 x 20 seconds).
Today, after the first 35 seconds, I decided to add some of my quinoa-greens mix. Mixed it very well and put it back in the microwave, stirring every 15-20 seconds until done.
Seriously – it was SO GOOD and so filling!! What got me thinking after that was using cooked quinoa to make a ‘crust’ of sorts. I’m going to try that this weekend, stay tuned.
Quinoa Greek Salad
My Greek salads consist of:
- Kalamata olives (already pitted, get at Costco)
- Roma tomatoes, chopped
- Red bell pepper, chopped
- Cukes, chopped
- Romaine lettuce (when I use quinoa, I use less romaine)
- Feta cheese (optional, I rarely use)
- 1 cup cooked Quinoa (use as much as you want, or as little).
- Chicken, chopped (ok, on this one – I use a rotisserie chicken. It’s easy, saves time, and a family member can take the chicken off while you’re chopping or vice versa).
Put everything together, mix well. Dressing, you ask? Well, I’ll be honest. I normally don’t use any dressing on this because it’s so good. However, a little dressing can’t hurt – to 3:1 red wine vinegar and EVOO. ADD when you are about to serve – no wilting that way. This is a visually appealing salad, have for lunches during the week or a weeknight dinner with the fam. Super easy! Enjoy!