This is one of my favorite lazy day dinners. I always keep jars of tomato sauce in the pantry, and kale in the freezer. So I can whip this up almost any day, even if I haven’t been to the food store in a while. And it’s ready in no time. If I have mozzarella, I chuck some in there, if not it is nbd because it’s still delicious!! I call for arugula here, because I had some on hand that needed to be used, but you can sub out for almost any leafy green: kale, spinach, swiss chard.. Yay for flexibility!!
Lately we have been doing quinoa bowls a lot for dinner, where I make a bunch of plain quinoa and hubby and I mix in whatever we feel like eating. That way we can each have what we want, which for me is usually this, and for hubby it is usually buffalo style.
We did taco and a movie night last night, it was super fun. I can’t wait to share the taco recipe, but I will try to spread out the taco recipes so I don’t become a taco blogger. I think that could happen if I am not careful. I really liked Iron Man 3, and was super excited to see the preview for the next Hunger Games movie!! It looked awesome, and I think it has been long enough now since I have read the book so I don’t remember (and compare) every little detail. Like in one of the Harry Potter movies when Cho Chang was totally supposed to have her hair in a ponytail in one scene and she didn’t. Pointing out that detail was a wake up call that: 1. I needed to stop reading those books so much and 2. that I needed some time between reading books and seeing their movie.
Health highlights of Quinoa: Though it is considered a whole grain, quinoa is technically the seed of a plant related to spinach and beets. Quinoa is very high in protein, and the protein is the highest quality because it contains all the amino acids your body needs to produce muscles and tissues and lots more. It is high in magnesium, which can help people with migraines and chronic headaches because it helps relax blood vessels. It is also a gluten free grain.
- 1½ cups Quinoa (make sure yours is prerinsed, or rinse it before you use it)
- 2 cups Water
- 2 cups Tomato Sauce
- ¼ – ½ cup shredded Mozzarella Cheese
- 1 cup Arugula (feel free to sub for spinach)
- Salt and Pepper (to taste)
- In a medium pot bring the quinoa and water to a boil
- Turn the heat down to low, add a lid and cook about 15 minutes
- Stir in the tomato sauce, ¼ cup of mozzarella, and arugula
- Season with salt and pepper, to taste
- Dish up the quinoa, top with the remaining cheese if desired