Jessica Jones, Packing, and Quinoa

Hey everyone, happy Monday. Hope you all had a good weekend. Have you seen the show Jessica Jones yet? Probably. I know, I’m a little late to be hopping on the bandwagon here. If you haven’t seen it I HIGHLY recommend it. Seriously, I binged an entire season this weekend. Actually, the only other thing I did this weekend was pack. My suitcase that is, because I’m leaving Qatar and going back to Minnesota in two weeks! But first I’m taking a little detour through Barcelona first. If you have any suggestions on where to eat or things to do send ’em my way!

While I’m super excited to be going back to MN, I’m also a lot more anxious than I thought I would be. I thought moving to a totally different country was scary, I had no clue moving back would be even scarier. The idea of jumping right back into things after I’ve been gone for three months seems intimidating. On top of that I have yet to figure out where my apartment will be or how I’ll be moving my stuff there. Not to mention finding a car. It’s going to be a busy first week. But after that things will settle down, I’ll get back into my flow, and everything will be fine (me trying to calm myself down). this-is-fine.0

So, in my big Jessica Jones/packing/anxiety filled weekend, I kept finding myself completely forgetting to eat. Ever do that? You’re so busy or nervous that the thought of food doesn’t even occur to you? It happens to me more often than I would like to admit. I don’t even realize it until usually around three or four o’clock when I get hangry, and let me tell you, I get HANGRY. I could emotionally destroy an entire small village if no one fed me for long enough. When it gets to that point, I need something fast and filling. But not something that’s going to make me sick right after I eat it. This is where our hero, quinoa, comes in.

Ah yes, quinoa, the greatest super grain to have ever lived. People either love it or hate it. I used to hate it until I realized it’s so simple to cook and it goes with pretty much anything. It’s even better than pasta. When I realized that I started always keeping it on hand. When I get home from work starving with almost nothing in the house, I just throw it in with whatever vegetables I have on hand and it comes out great every time.

So, like I said I was hangry and I wanted something quick but healthy. I had some mushrooms, onions and garlic lying around. Easy enough. I put the quinoa on, chopped up all my veggies, sautéed them in a little EVOO, thew it together, and devoured. All of my problems faded away, just like that. It was so pleasantly simple. Pure umami comfort. Can’t go wrong with that.

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I like to think of this recipe as a base. Similar to how my Duck Fat and Garlic Spaghetti started off. It could easily be eaten just like this when you’re in a hurry or don’t feel like putting  too much effort into dinner. It could also easily be spiced up. Some spring/summer veg (asparagus, snap peas, zucchini, bell peppers) and a little acidity would be a wonderful, light, healthy dish. Add some shrimp or chicken for protein? No problem. You could easily add some chile, paprika, cumin, lime juice, beans, and corn and make this a totally different tex mex type of dish. You could even just simply throw the leftovers on a salad the next day to make it a little more filling. It’s a really simple recipe and you can take it in any direction, or just eat it like this.

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INGREDIENTS

  • 1C Quinoa
  • 2 C Chicken or Vegitable stock
  • 1/3 C Button Mushrooms, sliced
  • 2 Cloves of Garlic, minced
  • 1 Small Spanish Onion, Diced
  • 2 TBSP EVOO
  • Salt and Pepper to taste

DIRECTIONS

  1. Cook quinoa according to directions on the package, substitute water for stock listed above.
  2. In a medium sauté pan, over medium-high heat, add oil, garlic and onion until just translucent.
  3. Add mushrooms, salt and pepper to the pan and sauté until soft and wilted.
  4. Add quinoa, mix, and enjoy.

 

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