Find that you're scrambling for weeknight meal ideas? Dietitian Sue Mah shows you how to cook just once but eat twice. Read on as she whips up a delicious quinoa greek salad for dinner and tweaks it a little to make an easy lunch option.
1 cup (250 mL) milk
1/2 cup (125 mL) water
3/4 tsp ( 3 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1cup (250 mL) quinoa, rinsed
1 lemon, grated zest
2 tbsp (30 mL) lemon juice
1 yellow sweet pepper, chopped
1 English cucumber, chopped
1/2 cup (125 mL) red onion , diced
1cup (250 mL) canned red beans, drained, rinsed
1 cup (250 mL) Feta cheese , diced
1 grilled chicken, slice
Dinner: Quinoa Greek Salad with Grilled Chicken
1. In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl.
2. Stir in lemon zest with fork; let cool. Stir in remaining ingredients. Serve on a plate with grilled chicken.(Serve or refrigerate up to 1 day.)
Tip: Next time you're cooking or baking, try using milk instead of water. Milk products are one of the most under-consumed food groups by adults. Studies show that the nutrients in milk can help you achieve and maintain a healthy weight; the protein in milk products helps build muscle mass and keeps you feeling fuller for longer.
Lunch: Quinoa Salad in Lettuce Cups with Diced Girlled Chicken
1. Take a serving of the quinoa salad and place it in each of the lettuce cups. Dice up the leftover grilled chicken and add to the lettuce cups.
Preparation Time: 20 Minutes
Cook Time: 30 Minutes
Serving Size: 4 servings