I love quinoa and the variety it allows you. It is easy to cook, and can be used in hundreds of recipes. Quinoa is incredibly healthy and offers a lot of vitamins and nutrients.
I like using quinoa as my “pasta” even though it is technically not pasta.
I love experimenting in the kitchen, especially with fresh vegetables. Yesterday I just started dicing up veggies while my quinoa was cooking and just kind of created an awesome dinner.
I love citrus inspired meals, so lemon and lime juice were a staple of this meal.
I will share my ingredients, but most of the measurements are based on my level on hungriness yesterday.
- Quinoa – half cup
- Cucumber – 1/3 of it, diced
- Cilantro – handful, diced
- Kale – handful, diced
- Garbanzo beans (drained and rinsed), half can
- Carrots – 2, peeled
- Lemon juice – maybe 1 tablespoon
- Lime juice – maybe 1 tablespoon
- Cracked pepper to taste
I did not use the can of black beans for this – not sure why they made the picture.
Once the quinoa was done I let it cool for a while. The picture is only the amount I used for my dinner, the rest went into a bowl with the other ingredients that I did not use for my dinner. I took that bowl to work today for lunch.
While it was cooling I made sure to chop up everything else.
Once I was done chopping, I just added the ingredients to the quinoa, added the juice and pepper and stirred. Easy!
This meal was extremely easy and extremely delicious. It is also ridiculously healthy, which makes me happy. It also tasted wonderful today for lunch. Big win.
I have a family event coming up, and this will be my contribution!