Sometimes when I’m feeling lazy and don’t want to go to the grocery store, I browse through my cupboard and refrigerator until I find something I can throw together for lunch the next day. This quinoa recipe was born during one of those times.
The inspiration for this dish comes from a wild rice recipe in A Well-Seasoned Kitchen cookbook. I like using quinoa instead of rice, because it has a higher protein content. (It’s one of the few plant foods that is a complete protein source). It’s a great side dish for ham or chicken or you can throw some veggies on top for a healthy lunch like I did. Either way…it’s yummy.
- Mix the quinoa and chicken broth in a saucepan and bring to a boil.
- Once the mixture is boiling, cover and cook for 15-20 minutes or until the broth is absorbed. Remove from heat.
- Add all ingredients into the quinoa and stir carefully.
- Place quinoa in an air-tight container and refrigerate for at least 2 hours (up to overnight).
- Stir before serving.
Note: you can eat this dish warm or cold.
Easy, right? I’m all about little prep and quick-to-eat recipes like this. You could even double the batch and keep some in the fridge for up to a week. Throw in some nuts or chicken for a higher-protein variety.