Every time I come back from a vacation, where I haven’t worked out for over a week, and return to my normal schedule of working out 6 days a week my appetite goes through the roof! I’m already an eating machine (I’ve been called a garbage disposal on more than one occasion), but I have been insatiable since the holidays. For work, I pack two snacks in addition to my lunch and that barely tides me over. Then I come home and before my workout I have a snack, then while preparing dinner I have another. And my dessert consumption makes it seem as if it is still Christmas Day. My fast metabolism can’t save me forever…
I found this on SELF magazine’s website, while in search of a filling, healthy meal for dinner. Which was perfect because I had a couple boxes of quinoa that I have been meaning to find other uses for. And anything I can cook in my rice cooker makes dinner that much easier.
I love love LOVE the addition of toasted pine nuts in this dish! It could stand on it’s own but also pairs up perfectly with Salmon Florentine.
1/2 cup quinoa
1 cup low-sodium chicken broth
2 tsp olive oil
1 small onion, chopped
3 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 Tbsp fresh parsley, chopped
- Add quinoa and broth to rice cooker. Cover and let cook until quinoa absorbs liquid, about 15 minute. (Or bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; and simmer.)
- Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
- When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.
Source: Adapted from Ellie Krieger on SELF