And hey I mean, look at that box, so pretty! And while the grain looks like cous-cous, I prefer quinoa.
For a great lunch, I like to mix quinoa with whatever I may have in the kitchen and cook it the night before for a healthy and good lunch. Quinoa is actually a protein, so, that's a bonus. This recipe is enough for at least 3 lunches, and since it has nothing perishable in it, you can safely eat it over the course of three days.
1 C quinoa
2 C water
1 T olive oil
4 garlic cloves
1 T rosemary
1/2 T ground ginger (powder, but you can use freshly grated as well)
1 cinnamon stick
1 C chopped broccoli, steamed
1/2 C chopped spinach, wilted
1/2 T cinnamon
1/2 C red wine vinger
1 16 oz can of red kidney beans
Cooking quinoa is similar to cooking rice, although in my opinion it's easier. Combine 1 C of quinoa and 2 C of water in a saucepan. Bring it to a boil, then reduce to a simmer (lowest setting), cover the pot, and let it cook for at least 10 minutes. After 10 minutes, check on it to see if all of the water has been absorbed, if not let continue to cook. It takes anywhere between 10-15 minutes depending on your stovetop.
In a separate pan, sautee the garlic in the olive oil for 2 minutes on medium high heat. Then add in the rosemary, ginger, and cinnamon stick and let sautee for another 5 minutes.
Add the broccoli and spinach. I keep frozen broccoli and spinach in the house because it's easy to throw into dishes like this without having to worry about using it before it goes bad. But you can use fresh if you want. Once the quinoa has finished cooking, add it into the pan with the garlic and vegetables.
Remove from heat and remove the cinnamon stick. I put mine into separate containers, although you could just either A) eat now or B) put in a big ol tupperware. Your choice. Enjoy!