Rainbow Quinoa {For One}

Every Sunday, I spend an hour or two prepping food for the week ahead. Usually I stick with my staple items; hardboiled eggs, pre-cut veggies, and a batch of lentils and some sort of grain. Doing this ensures that I am able to make simple and healthy lunches to enjoy all week and spend little to no time making dinner after a long day.

Tonight I was on my own for dinner. My aunt went out to dinner with my other two aunts so I had the kitchen to myself. I wanted something easy to make, but delicious. After searching around the fridge and freezer for a couple of minutes, I threw together a tasty meal that I will definitely be making again, and experimenting with other ingredients.

Rainbow Quinoa {For One}

A simple and quick weekday dish for one! Use the recipe below as a guideline and feel free to add additional veggies, eggs, or meat to “bulk up” the dish to make it a main meal. (I added acorn squash and eggs)

Prep Time: 5 minutes

Assembly/ Cook Time: 20 minutes (unless you have pre-cooked quinoa, then 5 minutes)

Serving Size: 1

Ingredients:

• 1/4 cup dry quinoa (or 1/2 cup cooked)
• 1/4 cup red pepper
• 1/3 cup frozen peas
• 1/4 cup black beans
• 1/4 cup frozen corn
• 1/4 tsp dried basil
• Salt and pepper to taste

Instructions:

1. If using dry quinoa, bring water to a boil and cook quinoa for 15 minutes. (Skip this step if using pre-cooked)
2. Combine red pepper, frozen peas, and corn in a pan and saute until peppers are soft.
3. Add veggies to quinoa and combine with black beans, basil, salt and pepper. Adjust spices to personal preference.

Simple and easy…perfect after a long day at the office! Enjoy!