By: Sherry Rodriguez (Sherry is a barre instructor at Barre Forte. You can learn more about her here.)
Some days, I wake up at 5 a.m. and make it to morning barre class. On these days, I go home after work, take my dogs to the dog park, and cook a gourmet meal. Other days (more often than not), I hit the snooze button 3 times and shamefully ‘late cancel’ on Kara or Mandy. On these days, dinner is the last thing on my mind.
Last night was one of those days. I taught barre at 6:30 p.m. and my fiancé was taking an exam, so neither one of us could cook an early dinner. By the time I got home we were both exhausted and my super easy “Anything but the Kitchen Sink" quinoa bowl recipe came in handy. The best thing about this recipe is that it can use almost any veggies you have lying around, especially those that will soon go bad if you don’t use them. I leave all my veggies raw for time benefits, but they can always be cooked to accommodate your preference.
You can feed your furry friends some raw cucumber, they love it!
Ingredients I used (makes 3-4 servings):
- ½ Cup Trader Joe’s Tricolor Quinoa
- 2 Tomatoes
- 1 Avocado
- ½ Cucumber
- ½ Cup Black Olives
- Handful Banana Peppers
- Salt and Pepper to taste
- Olive Oil and Balsamic Vinegar to taste
- Feta Cheese to taste
The recipe is so simple, just cook the quinoa, chop the veggies, mix everything in a bowl, season to taste, and enjoy. The hot quinoa and cold veggies create a nice warm temperature, but you can always chill or heat up, depending on how you prefer your meals. The above are the veggies I used in last night’s quinoa bowl, but there are truly so many combinations. Here are some other combinations I have used in the past:
- Quinoa, sweet potato, black beans, avocado, fried egg
- Quinoa, cherry tomatoes, corn, onion, avocado
- Couscous, spinach, tomato, mozzarella, basil, balsamic glaze
- Couscous, red peppers, cucumber, jicama, tomato, olives
This recipe allows you to be creative, so just look in your fridge, pick out a few things and let simplicity do its job.
Keeping an eye on the fresh veggies!