Simple Side Dish.
While I often have to break the news to new clients that there are no quick fixes to losing weight and repairing ill health, I also get to break the news that there can be quick fixes to eating more healthy food. It’s called cook once, eat twice. It’s a brilliant concept……and the way I approach it, it’s not so much left overs as it is creating something new from what’s already started.
I love this recipe for veggies + quinoa because once it’s made, there are endless possibilities of other things that can be generated from this one simple dish. Options for breakfast, lunch and dinner with minimum thought and minimum fuss.
In this recipe, I used the veggies I had on hand along with some already cooked quinoa and voila, an easy and healthy side dish in minutes. I will often cook up a batch of quinoa, lentils, and/or millet on Sunday so I have something to work with when I’m in a crunch for time. We enjoyed the veggie quinoa piping hot, straight from the pan. It can be made in advance and kept warm in a low oven, or served at room temp.
The beauty of this recipe is that you can substitute any veggies or grains for the ones listed here. Whatever your taste dictates, or whatever is in the crisper drawer in your fridge is often more like it!
As good as this dish is, the magic really happened the next day. I took the left over veggie quinoa and added some fresh herbs, cooked beans and a healthy squirt of citrus to turn that same dish into a salad for lunch. Other times, I use the left over veggie quinoa and heat it in a dry skillet until the quinoa gets a bit toasty and then swirl some toasted sesame oil and a scramble in a couple of eggs for a breakfast hash that is loaded with nutrients and flavor. I’ve also added leftover veggie quinoa to a simple vegetable broth…..what a delicious soup……made in minutes! What other ideas can you dream up to use this simple and nutritious side dish?