So many days, we have the best intentions for dinner. You think about what you're going to make, but when you get home, cooking is the last thing on your mind. A few tips: always choose meals during the week that take 20 minutes or less to cook, and make cooking enjoyable. I guarantee if you find some good music and pour yourself a glass of wine (or even sparkling water with lime in a wine glass), you will get into the groove. If you can, prep veggies when you purchase them, so they will be chopped and all ready to go.
This meal is delicious, requires almost zero prep and provides vitamins, fiber, protein and plenty of minerals from the quinoa, spinach, tomatoes and chickpeas. Though you might not always think of chickpeas as the star player in a dish, they can be a wonderful substitute for meat and will fill you up even faster because of their high fiber content.
1 cup quinoa (or another grain like whole wheat couscous or millet)
2 tbs. olive oil
4 small plum tomatoes, halved lengthwise
3 cups spinach (or more)
1/3 cup golden raisins
2 cloves garlic, thinly sliced
1 15-ounce can chickpeas, drained and rinsed
2 tbs. fresh lemon juice
Cook the quinoa according to package directions. Around 10 minutes before it's done, heat the oil in a large skillet over medium heat. Add the tomatoes, cut-side down, and cook until they turn brown and start to soften, around 3 to 5 minutes. Shake or stir occasionally. Turn and cook for about a minute more and transfer to a plate.
Reduce the heat to medium and add the spinach, raisins, garlic, 2 tbs. water and any spices you want to the skillet. Cook, tossing, until the spinach starts to wilt (around 2 minutes).
Return the tomatoes to the skillet, add the chickpeas and lemon juice and toss until heated through (around 2 minutes). Serve over quinoa!