Michelle Klug Michelle Klug
October 16, 2012

Quinoa is one of those throw-in-whatever-you-have-in-the-fridge bases that pays to keep

in the cabinet. For me, this base used to be rice, but now with recent revelations let's just say I am eating quinoa more and more.

Seeing fresh food go to waste is a pet peeve to any food lover. Saying goodbye to that half-full carton of cherry tomatoes or yesterday’s avocado makes me feel wasteful and also makes me think of the money I am wasting at the grocery store.

Keeping around a neutral base, like quinoa or pasta, is the perfect answer to using up random fridge food and also makes for a quick weeknight meal. This particular brand of quinoa only took about 20 minutes to make. Afterward I combined cherry tomatoes, boiled green beans, feta cheese, black beans, basil, lemon, and olive oil. Cheese, veggies, and whole grains make a balanced one-dish meal (and leftovers were great for lunch the next day too). Need more ideas? Find 15 recipes for cooking with quinoa.

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