Over the weekend, I decided to make a big batch of quinoa that I could take to work for lunches. I always mean to do this, but I never do and end up eating a lot of frozen foods (or leftovers if I’ve been cooking) but this weekend I did.
This was based on a recipe that I got at Trader Joe’s.
I halved the corn salsa and added some olives, cumin, salt and pepper. I’ve been adding some goat cheese when I take it to work. It’s good, but I think next time, I’d use regular corn instead of the corn salsa. It’s kind of on the sweet side and I’m weird about sweet and savory things, meaning I don’t like them mixed together.
Tonight’s dinner was not sweet and savory but spicy and savory instead, which I definitely prefer. I made another Eating Well recipe – this time the Hot Chile Grilled Cheese sandwich. Jason got excited when I said I was making sandwiches for dinner. I don’t always make tofu! Although that was the alternative if he didn’t want the sandwiches (and it’s tomorrow night’s dinner.)
I followed the recipe, save for adding scallions because I didn’t have them. I don’t have a panini press, so I used the George Foreman, which seems to be the same thing. I mean, right? What’s the difference really? This was tasty, but spicy. I thought poblanos were mild. Not these; they definitely had a kick.
Do you prepare extra food on the weekends for lunches? Give me tips. I think the problem is that I’m just lazy on Sundays and while I’ll cook dinner for myself, the thought of cooking lunches too makes me want to take a nap.