This recipe was shared with me a few weeks ago but we’ve been in a rut of eating out or falling back on quick, frozen fixes. Yuck! Especially when so many delicious fruits and veggies are finally in season. I am determined to get back on track and hope to also start hitting our local farmer’s market on Saturday to keep our kitchen stocked with wholesome, real food.
What I love about this recipe is how filling it is. I paired it with salmon (for me) and chicken (for Mike) and I could barely finish my salmon. The quinoa in itself is filling, but the beans and peaches add another whole dimension that really makes this a standalone dish. I could however also see myself adding some seasoned and broiled tofu in the future–for those “I am really hungry” nights.
Overall, I give this dish an A+. I am actually sad to have a lunch meeting today because this would’ve been an amazing noon-time fix. Oh well, at least I know what’s for dinner again!
What are your favorite quinoa dishes?
Side note…I don’t sing the praises enough of the Rosle Multi Chopper, one of our all time favorite wedding presents. It makes prepping recipes like this SO simple. Throw in the onions, pepper and cilantro–and with just a few pulls, everything is diced to perfection. No tears. No random chunks. Everyone who sees me prep with this chopper declares it a must-have within 30 seconds. I love it! Worth every single penny, and then some.