As I mentioned in this farro salad recipe, I love me some whole grains.  I especially love them after I’ve eaten a substantial amount of donuts.  Makes me feel better about myself if I balance out crap meals with healthy ones.

I usually cook a pot of whole grains (in this case, quinoa) on the weekends and use it throughout the week in different dishes.  To make quinoa, you combine 1 cup uncooked quinoa with 2 cups water in a medium saucepan and bring to a boil.  Once boiled, turn the heat down and let it simmer, covered, for 15 minutes.

Once it’s ready, I rummage through the fridge and grab any and all veggies I have, make a simple lemon vinaigrette (same one in the farro salad), and mix it all together.  Of course, I always top it off with some feta cheese.

Lemon Vinaigrette
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
3 tablespoons extra virgin olive oil
Salt and pepper to taste

And here are the veggies I used:
-2 carrots
-1/2 onion
-1 sweet potato
-handful of peas
-handful of grape tomatoes

I sauteed the carrot, onion, and sweet potato in a little olive oil and salt & pepper, just to soften them up a bit.  Then I added in frozen peas at the last minute to thaw.  I mixed these veggies with quinoa (you can use as much or as little as you’d like) and added halved grape tomatoes.  Then I added in my simple lemon vinaigrette with a handful of feta cheese and boom that was my dinner the other night.