It’s like I forgot about the bulk grain section of my natural food store. I did forget.
Can you tell these photos were taken on my desk at school? I love the last one because it even includes one of my student’s drawings.
I go through bursts of creativity with my cooking and this past week was a bit of a low point. Until yesterday when I re-discovered the whole grain rainbow.
Millet, quinoa, bulgar, and polenta all made their way into my shopping basket. Time to get creative. A healthy leftover lunch really makes my day, so let’s cook it up.
Quinoa Salad with Beans and Tomato
(inspired by Epicurious)
serves 3 (2 for dinner, 1 for lunch;)
2 cups water
1 cup quinoa
2 TBL lemon juice
2 TBL unsalted butter, melted and cooled
1 TBL olive oil
1 tsp sugar
salt & pepper to taste
1 can black beans, drained
2 tomatoes, diced
1 green onion, sliced
1/4 torn basil leaves
In a big pot bring the water and quinoa to a boil. Immediately turn down the heat to medium and simmer, covered, for 12 minutes. Remove from heat, fluff with a fork, and allow to rest (covered) for at least 15 minutes.
In a large bowl, whisk lemon juice, butter, oil, sugar, and salt & pepper. Add quinoa to bowl and stir well so quinoa is coated with dressing. Mix in beans, tomato, onion, and basil.
Wasn’t that easy? Do something great for your bod and make this salad. Enjoy!