Every week on Sunday I like to make a large jar of grains to use throughout the week. I don’t really like to meal prep because I like to be inspired by what looks good at the farmer’s market or grocery store and I can’t anticipate what I will be craving a few days in advance. However, I have found that making a grain in bulk before the week picks up really cuts down on my dinner prep time and adding a few simple ingredients keeps the monotony at bay.
I generally like to rotate between lentils, brown rice, wild rice, or in this case, quinoa. Switching it up each week means I don’t get bored of the same old grain.
For this recipe I added a few ingredients and was pretty surprised at how gourmet it tasted! While the rosemary olive oil is optional, it really adds to the unique depth of flavor in this dish. I received this olive oil and red wine vinegar from a friend and it comes from a vineyard in Napa Valley that has amazing wine as well as oil and vinegar. You can even sign up for wine or their “Food Lover’s Club” to get these delivered.
Though I ate my creation as a side dish, it would be great as a base for a quinoa bowl or served on a bed of greens as a salad.
½ cup cooked quinoa
½ tablespoon sliced almonds
1 ½ teaspoons rosemary olive oil, I used Round Pond (regular olive oil is OK)
1 ½ – 2 teaspoons red wine vinegar
¼ teaspoon rosemary
Salt and pepper to taste
Put everything but sliced almonds in a bowl and mix. Add in sliced almonds and stir to incorporate. It’s that easy!