It can be easy to think that a good meal has to be time consuming, complicated, or exotic. We see some many beautiful images on social media, elaborate cooking shows on T.V, and various diet books that can leave you a little underwhelmed with your own cooking.
What if your food isn't photo-worthy? What if it doesn't have the must-have ingredient of the moment? Or even worse... What if it isn't meat free, dairy free, gluten free, fat-free, carb free, and salt-free? I know, can you imagine?!
Back on a more serious note. The point I am trying to make is that cooking for yourself or your loved ones doesn't have to be complicated. It also doesn't have to pass a beauty contest. Did the recipe help you use up the ingredients in your fridge to avoid food waste? Was it liked by everyone? Did it have a mix of flavor, some veggies, and satisfy your hunger? Did it take under an hour to throw all together? Then I think you have a winner!
Most of us just don't have the time to spend energy on elaborate meals, the money to buy the latest ingredients all the chefs are using, or have the interest in creating new and exciting meals.
Keep it simple, use what you have, make sure you like it, and stop being hard on yourself!
That is where this recipe comes in. I was looking around for a recipe where I could use up the zucchini I had. I found this recipe pretty quickly but thought to myself it was too simple. Too simple?? Isn't that the point!? Anyways, after doing a bit more of searching I realized I was being silly not using the recipe where I already had all the ingredients for, it didn't take long, and it looked good.
Guess I need to listen to my own advice more often.
Adapted from Clean Slate
1 cup uncooked quinoa, rinsed & drained
1.5 cups water for quinoa
salt & pepper
2 tbsp oil ( I used vegetable oil, but olive oil could work here as well!)
1 zucchini, thinly sliced
1 garlic clove, thinly sliced
1 tbsp lemon juice
a handful of sun-dried tomatoes ( I used my own dried tomatoes)
Bring water, quinoa, and salt to a boil in a medium saucepan. Reduce heat, cover, and simmer until water is absorbed for about 15 minutes.
In a large skillet, heat oil over medium-high. Add zucchini and cook until tender, about 7 minutes.
Add garlic and cook for about 30 seconds, don't let it brown!
Season with salt and pepper and add quinoa.
Stir in sun-dried tomatoes and lemon juice.
Add more salt and pepper if needed and enjoy!
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