Fun With Quinoa

Quinoa is my latest obsession. Not only is it very nutritious, but it is so easy to make and it keeps well. Lately I have been making a big batch of quinoa on Sunday, then adding different mix-ins each day during the week for lunch. Quinoa is so versatile that I haven't found a combination yet that didn't work. Here are some of my favorites:

• Diced red bell pepper, diced onion, diced pitted kalamata olives, fat free feta cheese crumbles, olive oil, salt and pepper


• Leftover roasted mushrooms, roasted red peppers, and roasted red onions from dinner the night before


• Leftover roasted chicken with baby spinach and shaved shallots


• A can of drained and rinsed organic black beans, corn kernels, diced red onion and diced jalapeno


• Halved grape tomatoes, mozzarella and basil


• Grilled boneless skinless chicken breast with Cajun rub, can of drained organic kidney beans, diced yellow onion


• Cooked green beans and boiled fingerling potatoes from dinner the night before with some water-packed tuna, olive oil, white wine vinegar, salt and pepper


• A can of organic lentils with diced red bell peppers and dice yellow onion

So easy and quick for hectic workdays - I love the time savings of cooking up a big batch all at once, and the fact that it tastes great mixed with just about anything you have laying around in the fridge or pantry.