My fall-back meal after a day of work used to be a Greek-inspired pasta dish of whole-wheat penne; sauteed bell peppers, zucchini and broccoli; and feta cheese. However, with my discovery of quinoa last year, I've taken to throwing whatever produce I have into a one-stop-pot for a protein-rich grain dish.
Last week I bought a sweet potato and a bunch of organic spinach from the Japanese grocery store by my bus stop. Tossed it all in a boiling pot with 1 cup of mixed red and white quinoa and 1/2 cup of Trader Joe's Harvest Grains Blend (primarily Israeli couscous), and voila! Dinner plus three rounds of leftovers.
