Whenever my friends and I go out, the one section I never really cared for on the menu is the “Salad” section. Why spend $10 on a plate of salad? Also, I’m really not big on eating healthy; I like my pizza and French fries, cake and egg tarts for dessert, and milkshake. BUT as I grew up, I started realizing how important it is to eat at least a little bit healthier. These last couple of years, my sister started on her “healthy diet” journey: chia pudding for breakfast, quinoa for lunch, and salad for dinner. And I tried it, but clearly eating healthy isn’t my strong suit. But one morning, my brain remembered that once upon a time, about five years ago, I made some delicious lemon ginger tofu with quinoa, ground beef, and veggies. So, I racked my brains and tried to remember the recipe. After many tries and digging parts of my brains I never knew existed, I was able to re-create that recipe! I call it “I didn’t know what the hell I was doing quinoa” recipe:
1/2 cup quinoa
1 cup chicken broth (can substitute with vegetable broth, or water)
1 tsp. lime juice
1 tsp. olive oil
1 tsp. lemon juice
1/4 cup bell peppers (cut into little squares)
2 oz. ground meat (can omit)
1 tsp. ground paprika
1 tsp. Italian seasoning
pinch of salt
pinch of pepper
Bring chicken broth to a boil, add quinoa, salt and pepper and simmer covered for 25 minutes.
While quinoa is cooking, add olive oil to pan, add ground meat. Cook with salt and pepper.
Once quinoa is done cooking, transfer to pan with the ground meat, and add the rest of the ingredient. Mix well.