Hello Fancy Lacy Community,
A few posts ago I bragged about my part-time teaching job that left me the time to do the things I enjoy, such as going to the gym and experimenting in the kitchen. Well, the first week of 2016 was a whole different story. I was called in to sub for a sick teacher; so not only did I continue teaching my evening classes, I was also subbing during the day – working two shifts, so to speak. I had very little time to exercise although I still managed to start my day with a brisk home workout in the mornings. And I had very little time to cook properly. However, I still ate well, all because the mother of all grains – quinoa – came to my rescue.
Basically, I cooked a whole bunch of plain quinoa (doubled the recipe) and used my creativity to serve it for breakfast, pack it for lunch, and have it again later for dinner. The recipe for making quinoa can be found here. And no, there’s no such thing as too much quinoa, especially if you know of all its health benefits.
So here goes a day’s worth of quinoa-based meals!
In the morning, I put however much quinoa I needed into a bowl with a splash of almond milk (if you’re into warm spices, such as cinnamon, cloves, and nutmeg – it’s the time to add them). I microwaved it until it was nice and hot, and added the desired toppings – my personal favourite are banana and walnuts sweetened with honey. You can also add berries, dates, dried fruit, nut butters, and coconut flakes. In other words, treat it like oatmeal!
Quinoa is a universal side that you can serve with pretty much anything. It goes perfectly with stir-fry, fish, chicken; I especially enjoy having mine with spicy tofu and oriental vegetables. For lunch I had tofu, quinoa and lightly cooked broccoli, dressed with my favourite Sriracha hot sauce. It was a very flavourful and filling meal. There’s no real recipe here, because you cook everything separately but serve together. For healthier tofu, consider baking it in the oven instead of frying – it’s on my to-try list! Here’s a simple way of doing it (I like my tofu spicy so would also season it with just a pinch of cayenne pepper).
I had quinoa for dinner, too. I don’t think I could do it every day for the rest of my life, but I’m certainly happy to have quinoa 2-3 times a week. My evening solution was a warm quinoa salad with broccoli, chickpeas and cranberries. Again, the recipe tells you to cook everything together from the start, but since your quinoa is ready to go, cook broccoli, chickpeas, cumin and salt, and then mix the two together, adding cranberries and lime juice. I like mine warm, so I would microwave it; alternatively, enjoy it as it is!
Every time, the concept is different, and so is the taste. There are many other ways to use quinoa – for example, to make a cream of broccoli soup and black bean burgers. But all in good time!
If you haven’t yet tried quinoa, it’s time to give it a go. Be adventurous! And if you discover any other quick and easy quinoa recipes, give me a shout!
Thank you for reading,