1 Package Cooked Quinoa
Frozen peas - 1 small package or a few handfuls
Couple handfuls chopped red peppers
Couple handfuls chopped zucchini
Few spoonful's of sundried tomatoes from jar
Couple handfuls fresh, torn spinach (or kale)
Handful pumpkin seeds
Handful golden raisins
Few drops of Rosemary essential oil (or fresh rosemary)
Cook quinoa according to package directions (I used vegetable broth instead of water to cook with quinoa for added flavor).
If you already have veggies cut and prepped, use what you have. I used what I had already cut for the week and added in the frozen peas, raisins and seeds from the pantry - modify type of seeds or dried fruit with what you like or have on hand.
During last 5 minutes of quinoa cooking time, add in frozen peas, veggies, seeds and dried fruit. Stir in quinoa mixture, top with spices, cover and continue cooking for 5 more minutes. Once done, set aside with lid on for 5-10 more minutes. May serve immediately or let sit to room temperature, then refrigerate for later use.
On second day, I added in cooked salmon for a salmon quinoa bowl lunch. Makes 8-10 servings, depending on serving size. Packed with protein, fiber, omega-3s, vitamins, minerals and clean, wholesome goodness!