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.
P.S. Does anyone else out there have some favorite easy meals that are great for lunch the next day?