This morning I was packing my lunch, as I usually do on weekdays. I looked into my well-stocked fridge and found lots of beef, leftover veggies, some week-old berries and dairy galore. Basically everything I’ve been eating for the past week. I wanted something new so I found some fresh tomatoes (red & yellow) on the counter and decided to make a tomato and basil salad (with basil from my garden!), I added a little balsamic, s&p, and then some evoo, but accidentally poured too much and was left with an over-oiled tomato salad. Being the quick problem solver that I am, I whipped up some quinoa and tossed that in, making a perfectly balanced lunch! I felt so proud of myself, diet day 1 is off to an awesome start!Italian Quinoa (serves 2-3):
4 plump red tomatoes, sliced thinly
8 yellow (or red, whatever you like) cherry tomatoes, halved
2 handfuls of fresh basil, chopped (I like to chiffonade them)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 cup dry quinoa
1 cup chicken stock (or vegetarian if you don’t eat meat)
1/2 teaspoon salt
1/2 teaspoon pepper
- Cook quinoa in chicken stock according to package instructions (I usually do 1 cup quinoa to 1 cup liquid, bring to a boil, reduce to simmer and cover for 10-15 minutes. A little more liquid will make a softer quinoa)
- Combine tomatoes, basil, olive oil, balsamic vinegar, salt and pepper in a medium bowl, and toss well.
- Once quinoa is cooked, add to the bowl and do one more toss to combine all ingredients.
- Top with some more basil, fresh mozzarella, or a squeeze of fresh lemon juice.