Quinoa-Chickpea-Tomato-Cucumber-Olive Salad :)
2 cups cooked quinoa, cooled
1 15 oz can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (peeling is up to you)
a handful of olives pitted and chopped (I used morrocan oil-cured)
1/4 cup Spoon tomatoes, rinsed and stemmed (used whatever tomatoes you like and more, too)
1/2 cup Greek Vinaigrette (I used Kraft Extra Virgin Olive Oil Greek Vin. "with Feta and Kalamata olives")
Add all ingredients together, add dressing, mix until well coated. Chill, then serve. Ridiculously high in protein and fiber! Tastes about the same as couscous salad. (Serving size: 1 cup as a side, 2 cups as an entree)
1 pkg steam-in-the-bag spinach, thawed
1 cup soy crumbles/faux sausage
1/4 cup parmesano-reggiano, shredded
1/4 cup cheddar (you choose the fattiness), shredded
7 egg whites
3 whole eggs
12 whole wheat biscuits (used the Joy of Cooking recipe)
•Make biscuits, remove from over, let cool, and split in half. Leave oven at 450. Lightly grease or spray a 12-muffin tin.
•In mixer/food processor, place spinach, faux sausage, cheese, seasoning, and blend. Add eggs and egg whites one at a time. Distribute mixture between muffin cups, bake for 15 minutes. Remove from oven, and using spatula, remove "muffins" promptly, and let cool on plate/waxed paper/etc.
•Once cool, place one "muffin" between split biscuit, and wrap in square of tinfoil. Place all foiled biscuits in ziploc and store in freezer.
•To reheat, thaw (I get it out the night before and set in fridge), then unwrap foil and place in toaster oven for 10-15 minutes. I don't remove the foil, but leave it as a square for the biscuit to sit on. That prevents drips and heinous toaster burning incidents. (Serving size: 1 biscuit) Bonus, if you're running late, just toss the foil covered biccie in your bag and zap it at work.