Lunch of the week:
Quinoa Jambalaya! This is a super-simple recipe that, of course, reheats well.
I got the idea for this recipe from Oxygen Magazine via Spark People, but I added Cajun spices to kick the flavor up (and also doubled the recipe).
Here’s the recipe:
2 Tbsp olive oil
2 zucchinis, chopped
1 large onion, diced
2 red peppers, chopped
4 cloves garlic, minced
1 cup dry quinoa—then prepare this while veggies are cooking
2 cans of fired roasted tomatoes with chiles (do not drain, makes a wonderful sauce)
chicken sausage, cut into rounds (used leftovers, it ended up being about 8 chicken sausages)
shrimp, thawed (again, used what I had left in the freezer, probably about 1/4 lb)
2 tbsp Cajun seasoning
Heat olive oil over medium heat in a large pan. Add all chopped veggies, garlic, and seasoning and cook for about 7-10 minutes. Add tomatoes and sausage, cook for about 5 minutes. Add shrimp and simmer for about 10 minutes. Serve over quinoa.
My version serves about 10, which makes for a good lunch for T and I. I measured out 1/4 cup of quinoa per serving, then put the veggie mixture over it (a large ladle-full).
And the main course of our lunch is prepped for the week!
Oh, and a Wash update (last one, I promise):
Does anyone else prep lunches for the week on Sunday? Any ideas for lunches that reheat well?