The weekend is over and it was busy but great. Now it’s back to the usual. Teaching classes, cooking, library, shopping, playing, the usual.
Part of today’s usual included some leftover quinoa turned into a new favorite recipe.
I love that quinoa is so versatile and can go with anything. From Asian to Mexican, Greek to Italian and everything in between – quinoa is the perfect base to a meal.
Healthy Week Tip: If you are short on time this week, make a giant pot of quinoa. Eat it plain the first night then add veggies, a light dressing and a little sprinkle of strong cheese and have it again for lunches during the week.
Quinoa with Pear, Cranberries and Almonds
- 2 c. cooked quinoa
- 1 pear, diced
- 1/2 c. dried cranberries
- 1 c. chopped spinach
- 1/3 c. crumbled feta cheese
- 1/3 c. slivered roasted almonds
- 2 T. EVOO
- 2 T. balsamic vinegar
- salt and pepper
- In a bowl, place quinoa, diced pear, feta, spinach, almonds, and cranberries.
- Toss in vinegar and olive oil.
- Sprinkle with salt and pepper.
- Serve.
Coming up: Review of Green Smoothie Bible.
That sounds great! I often send quinoa bowls in my daughters lunch. Love it because it is so versatile. She has not gotten sick of them like sandwiches! I’m going to make this one for her.