A few days before I left for vacation -- click here if you want to see the adventure I took with the boys! -- I spatchcocked a whole chicken and cooked it on the grill. Cleaning up I couldn't throw away the bones. I just couldn't. So I grabbed a pot, pulled out some frozen celery hearts (I freeze scraps now specifically for this) and decided to make stock.

The only problem: my freezer is already overstocked with broth in bags because I haven't had much need for it over the summer months.

I didn't let the stop me though, I boiled those bones knowing I'd figure something out... and I did!

Once the broth was done and strained, I used it immediately to make some brown rice and quinoa. Then I froze them in flat single-serving bags like this.

The flat freezing makes for fast and easy defrosting. Simple soak in bowl of hot water for a minute or two and voila!

Yesterday I pulled one out and did just that to make a simple, quick dish using from fresh strawberries and thyme from my garden.

This is what I love most about quinoa. You can simply toss it with anything you have on hand and it's deliciously yummy. It has such a fun texture and absorbs flavors beautifully. It's also super easy to cook and takes less than 20 minutes. Although having it pre-cooked in the freezer is even faster!

Ingredients

150g cooked quinoa (About a cup - this kind of dish doesn't have to be perfect)
1 cup halved, fresh strawberries
1 teaspoon olive oil
1 teaspoon balsamic vinegar
~10 sprigs of fresh thyme
⅛ teaspoon kosher salt
A bit of feta for the top (optional)

Instructions

Combine all ingredients in a bowl.

Toss.

Enjoy.

📖 Recipe