I've been tinkering around with this concoction all week because it's salty and filling and works as both a side (good with chicken cutlets) or a main dish that's easy to pack for school. I didn't bring dinner to school last night and I almost chewed my arm off, so I'll probably be coming up with more of these.
The proportions below make enough side dishes for 2-3 people and a main dish for 1-2 portable dinners or lunches.
Ingredients
1 cup dry quinoa
1/3 cup chopped kalamata olives
1/3 cup diced grape tomatoes
1 avocado, diced
4 green onions, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 lemon, juice
1/4 teaspoon salt
1. Bring quinoa to a boil in 2 cups of water, then cover and simmer for about 15 minutes or until the water is absorbed.
2. Add ingredients and mix together. Done! You can add more or less tomatoes/olives according to what you're feeling like.
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