One of the hardest things for me to do when I get home from work is make dinner. I am usually very lazy and tired once I get off the train, and even the promise of leftovers for lunch the next day doesn’t always convince me to stay away from the take-out menus.
To combat this culinary fatigue, lately I’ve taken to start thinking about what I want to make for dinner before I get home, so I’m ready to go by the time I walk in the door. A friend of mine at work and I have started turning to each other around 5pm, asking each other, “What are you thinking about making tonight?”
One such exchange led to us both making this dish this week- and we both savored the leftovers the day after. My only regret is that I didn’t have more left over!
The nice thing about this dish (and a lot of other quinoa based dishes, like this one) is that it’s super easy to prepare, and doesn’t require a ton of pots and pans. In fact, this dish is one of those one-pot classics!
Curried Quinoa Salad with Mango
- 1 1/2 cups chicken stock (can use vegetable stock if you want to make this vegetarian)
- 3/4 cup quinoa
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 mango – peeled, seeded and diced
- 3 green onions, chopped
Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, anywhere from 15-25 minutes- so keep checking. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.
Happy Eating 🙂
P.S. Does anyone else out there have some favorite easy meals that are great for lunch the next day?