For this week’s assignment, I didn’t get too creative with my grain choice, and I stuck with my tried and true friend Quinoa. I love cooking with quinoa almost as much as I love eating it.
This was the hardest meal for me because honestly… I’m really grab and go with my breakfast. It’s typically instant oatmeal or a protein granola bar (or sometimes I skip all together… not a great habit I’ll admit). Given that, I decided to make my own granola bars this week as I’ve seen quinoa in some of the packaged bars I’ve gotten before. These were so easy and so delicious! The flavor is peanut butter and dark chocolate. I didn’t have to cook the quinoa, but I did bake it in the oven for about 15 minutes. I will definitely be making my own protein/granola bars again. They were better than store bought.
My prepared lunch for the week is a sweet potato, kale and quinoa salad. I cheated a bit as I’ve made this before, but it’s one of my favorite recipes ever! I added cilantro and parsley for herbs and the dressing is a lime vinaigrette. Weirdly, it also calls for cinnamon which gives this salad a warm fall type of vibe to it, but I’m still going to eat it for spring!! There are also onions, dried cranberries, and pumpkin seeds. I’m actually really looking forward to having this salad for lunch this upcoming week.
Dinner this week is sweet chili salmon on a bed of quinoa with veggies. Salmon is a protein that I use semi-frequently, but not as much as I do chicken. It’s so funny because my mom used to make salmon all the time, and I hated it as a kid. It was on sale at the grocery, so I figured I would use that as my main protein this week as well as a way to get in some more quinoa. I baked the salmon and the vegetables. Very hands off recipe in terms of like… making and cutting a lot of things.
So that’s been my massive quinoa meal prep… will I be sick of quinoa after 12 meals in a week? Probably, but I had fun making it.
Thanks for reading!