The Challenge:
To devise recipe plans for 3 consecutive, healthy meals (each serving 4), under $30.00 total cost, spending less than 30 minutes active prep time per recipe to make each meal.
Day 2: Today I’m using yesterday’s Roast Chicken and Roasted Vegetable leftovers to make a delicious quinoa dish, which can be served room temperature or warm.
Quinoa (keen-wah)was called the ‘mother grain” by the Inca people and was the high-energy staple of their diets. Whole-grain quinoa contains more protein than any grain and has a texture similar to couscous when cooked. In fact, my family prefers the “poppy” texture of quinoa to couscous.
Quinoa paired with Autumn roasted vegetables and lean chicken, is a nutritious and delicious family meal. Substitute lemon juice for the apple cider vinegar if you’d prefer a more mellow flavor. Tomorrow I will be making a soup using these leftovers.
