Quinoa is the one new thing I’m making these days.
It’s easy and it’s healthy. And I can pretty easily make it with Sweet Cheeks in the front carrier. By the way, have I mentioned that all reality tv shows should have a special season dedicated to people with small children? I, for one, would like to try Top Chef with Sweet Cheeks in the baby carrier or The Amazing Race with Baby Cupcake wheeling around her monkey suitcase…hmm.
When my mother-in-law was visiting (which means Baby Cupcake was entertained by trapping her Grammy in the playhouse for the day), I made a big batch of this and then ate it every day for lunch. It’s my new fav.
1 cup quinoa
2 cups water or chicken broth
2 zucchini, sliced lengthwise and seeds removed by scraping with a spoon, chopped
1 tablespoon olive oil
2 big handfuls dried cranberries
2 big handfuls sliced almonds
Sea salt and pepper to taste
Rinse quinoa and then combine with water or chicken stock in a small saucepan. Bring to a boil. Reduce heat to low, cover, and cook for 15 to 20 minutes until liquid is absorbed.
Meanwhile sauté zucchini in olive oil until slightly tender (about five minutes).
Toss quinoa, zucchini, cranberries, and almonds. Season with salt and pepper.
Source: my hunger and desperation for a quick and healthy meal