I have a bad habit of buying groceries I don’t need each week at the grocery store. Not that I buy a bunch of cereal and candy bars and chips, but I’ll oftentimes buy bread when we already have a loaf at home or I’ll get pasta without knowing we have a couple boxes in the pantry. In this case, and for the past couple weeks, I have been buying grass-fed beef that is on sale even though we already have 2-3 lbs in the freezer. It’s an annoying habit that I need to break, but the extra food always gets used in the form of countless sandwiches, pasta bakes, and in this case, Grass Fed Beef and Quinoa Meatballs.
If you’re wondering why there is quinoa in these meatballs, the main answer is “money.” Meat is expensive, and quinoa is slightly more affordable and packs a good amount of protein. Rather than use breadcrumbs in this recipe I decided to switch it up and use quinoa. It worked great and kept a couple extra bucks in my pocket. Read More
The search for a better lunch continues, and this time I whipped up a vegetarian option: Basil Quinoa and Chickpea Salad with Tahini Dressing. If you have read the past couple articles I’ve posted, then you know how sick of lunch meat sandwiches I have gotten. If not, catch up with all the latest gossip here (bonus is you get to see my Slow Cooker Avocado Chicken Salad Recipe).
I have been a quinoa fan for as long as I have been able to pronounce the word correctly. So about 3 years. Those who eat it know that while it is extremely healthy, it can be a little bland. I had also been hearing great things about Tahini, which I found out 6 days ago is just ground sesame seeds. Who knew? It has a great nutty taste (some say it’s bitter too, but I honestly didn’t pick up on that) and combining quinoa and tahini (along with a handful of other ingredients) made for a fresh and healthy lunch. I actually added some Simple Soy Sauce Basil Chicken to my lunches this past week to pack in a little more protein.
Oh yea, and the chickpeas, I almost forgot. Chickpeas are great in salads and ground up as a dip (aka, hummus), and they also go great in this “salad” and add some welcomed texture and protein. Read More