One of the first meals I made for M to transition us out of carb heavy meals to those that were more wholesome and healthy was this Kitchen Sink Quinoa.
- Pre-cooked beets (canned or fresh)
- Balsamic vinagrette
I had all of the ingredients on hand so this came together quickly. It is great for lunch or leftovers, too.
Cook the quinoa as directed on the package but substitute chicken (or vegetable) stock for water. Meanwhile, cut the beets into 1/2″ pieces, pop the perils out of the pomegranate, cut the avocado into cubes and, if necessary, pop the edamame beans out of their shell. Cut the shallot into thin slices and lightly saute until translucent. Add the beets to heat through.
Once the quinoa is cooked through, add avocado, edamame, pomegranate, chopped beets, shallot, feta and quinoa into a large bowl. Personally, I don’t dress the salad as that is something that is a deeply personal decision (one on which M and I disagree) and let each person add the amount of dressing they wish. This also helps the dish keep for leftovers. It is delicious.
Variations: This is a great place for leftover veggies and/or chicken/fish from the night before. Chop all leftovers into small chunks and the lunch salad becomes dinner.