“Hey Jo, what kinds of things are you cooking up today?” my fast-food loving co-worker always asks me. Food-wise, we have nothing in common, but I think he gets a kick out of my laundry list of daily food rants. Or maybe he’s secretly mocking me. 
“Well, this morning I had eggs, along with a baked sweet potato topped with coconut oil, shredded coconut, cinnamon and walnuts. I also prepped lunch ahead of time and made a quinoa-veggie-chicken salad. I love making food!” Talking about food excites me, but now that I’ve recounted that conversation I kind of want to punch my cheery early-morning self.
His eyes glazed over and he responded with: “I like to sleep in the morning. That’s my idea of fun.” I think I lost him at ‘sweet potato.’
So, about that salad.
I like cooking big batches of quinoa ahead of time, so I can easily throw together a quick weekday meal or snack.
In this mix:
1/4 cup cooked quinoa
shredded chicken
tossed with 1 tbsp dijon mustard and 1 tsp light mayo
With:
1/4 cup chopped yellow bell pepper
1 small tomato, quartered
1/4 cup cucumber slices
1/2 tsp turmeric
1/4 tsp minced garlic
salt & pepper
optional: goat cheese (which is never an option for me. I eat it on nearly everything!)
It’s tasty warm or cold, and very filling. I served it on a bed of greens, and ate a small bowl of leftover sweet potato chili on the side. Plus a giant chocolate dipped strawberry. I’m a garbage disposal.
What are some of your ‘make-ahead’ staples or meals?
Sounds wonderful to me. My favorite is quinoa with black beans, corn and feta.
Yum! I’ll have to try that combo soon.
YUM! This is all over my taste buds – quinoa, shredded chicken, mayo and dijon? Yes, yes, yes. I think this could even help me convince the man that quinoa is delicious.
I’ve never had Quinoa, I’ll have to try it. I do love Couscous, are they similar?? On a side note, I made your banana bread recipe on Sunday, except I made muffins instead of a loaf. Out of 12 muffins, I got one, my son loved them so much he gobbled them up in one day. We love your banana bread, and it was soooo easy!!!
Yes, it’s similar to cous-cous, but I prefer quinoa as it’s a complete protein! I’m such a nerd. I’m so glad to hear you enjoyed the banana bread, I love hearing feedback about my recipes. I made another loaf last night & it’s almost gone.
Yum, I am going to try that one!! The following recipe is one of my favorites.. I’m actually making it tomorrow!
Quinoa South Western Salad
1 cup quinoa
1 tablespoon of olive oil
2 cups low sodium chicken broth
1/2 cup diced green bell pepper
1/2 cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced
1/2 cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon taco seasoning (optional)
1/2 cup feta cheese
black pepper to taste
Directions – Serves 8
Rinse the quinoa thoroughly under cold water, and drain. Put Olive Oil in a large saucepan over
medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes.
Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, and feta cheese in a large salad bowl.
Lightly stir in the quinoa, and season with pepper and seasoning, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Oh wow, that sounds incredible! Thanks for sharing!!