Sometimes my food ideas come from strange places and motivations.
Yesterday I realized I needed to post one more Laughing Cow idea this month. So I wanted to come up a with a fun cheese inspired lunch. Then I opened the pantry and saw the quinoa. I don’t know why I don’t use it more, it’s SO good! My brain starts churning…
Why not cook some up, and toss with a cube of cheese. Oh! I know I’ll add in some dried cranberries. They go so good with Mini Babybel Light. Oh poo! Only a few dried cranberries left. Hmmm I can add a couple of raisins to make up the difference. You know what goes good with cheese and raisins? Sunflower seeds. Hey this is starting to sound like trail mix. Why don’t I add in some almonds. Oh look at that! I have dried apricots!
Before I knew it I was eating this…
And it was out of this world good!
Every bite was like a little surprise. Sometimes a creamy cube of cheese, sometimes a sweet raisin, sometimes both! The texture of quinoa coated spinach leaves with my simple dressing was great by itself but the variety of textures and flavors was a fun twist.
Here’s what I did.
- 1/4 cup uncooked quinoa (43g)
- 4oz of chicken broth (water would be fine)
- 2 cups of raw spinach (85g)
- 10g of dried cranberries
- 1 Mini Babybel Light cut into cubes
- 10g of Raisins
- 15g of Sunflower Seeds
- 2 apricots chopped
- 5 almonds chopped
- 2 tsp apple cider vinegar
- 2 tsp red wine vinegar
- 1/2 tbsp honey
- pinch of salt
Put the quinoa and broth in a small pot over high heat. Bring to a boil, then cover and lower to a simmer.
While that’s cooking prepare the rest of the ingredients.
Place the spinach, vinegars, honey and pinch of salt in a bowl. Once all the broth is absorbed by the quinoa, add it to the bowl of spinach and toss. The leaves will wilt a little and everything will be coated in the dressing.
Add the dried fruit, seeds and nuts.
Toss everything together and enjoy!
|Servings||Amt per Serving|
|445||16g||8g||old: 9||new: 12|