Date: July 21st Recipe: -2 cups cooked quinoa (I always prepare using chicken broth) -1 can drained chickpeas -1 bag Trader Joe’s cruciferous crunch -Salt and Pepper -Juice of 2 lemons -Optional – toasted almond slices (I did not have these) Directions: (This is exactly how I made it based on instructions from Maria that I slightly modified) Saute a can of drained chickpeas in a little olive oil with some salt until they are browned (maybe 5 minutes), then add the cruciferous crunch and about 1/2 cup water – stir and cover to steam. Add in quinoa, salt and pepper to taste, and lemon juice (we have frozen cubes of it so I put one cube in). Top with almond slices if you have them. Time to table: Including making the quinoa, probably 30 minutes. If you didn’t have to do that and had cooked quinoa frozen, it’d be maybe 15 minutes total. Servings: 4-5 Erin: Like Ben: Like Annie: Tolerate but had some negative facial expressions Luke: Tolerate Notes: This recipe came from my college roommate Maria in response to a “dinner ideas” email chain – it sounded so easy that I had to try it right away! We aren’t huge Trader Joe’s fans – I go there a few times a year and just don’t see what the fuss is all about – but this caused a special trip! We will definitely make this again because it is SO fast, cheap and healthy. I wish I could get a mix like this at a place other than TJ’s though, or that it was more freezable (I doubt the cabbage or broccoli frozen raw would fare well).
I had a hunch the kids wouldn’t eat this one so well, so offered the PB toast too. The little things in the bottom right are some 100 calorie Special-K blondie bites that Chelsea brought me – those were a big hit obviously 🙂