So… I know I said I will update once a week, and I will, but last night’s dinner was so successful I wanted to share it.
We always struggle with the meat eaters vs. the non-meat eaters. This struggle is growing due to one of my other daughters starting to not like meat (by this I mean red meat, chicken and pork). She used to eat it, but now… not so much. She loves fish though, especially salmon. Have you checked the price of salmon lately though? Sticker shock. And really, what we SHOULD be eating is wild-caught salmon, not farm-raised.
Last night was one of those times that the stars aligned and my brain was able to put together a meal that would provide protein for the non-meat eaters and the meat eaters. What did we eat, you ask? Greek grilled chicken breast with quinoa Greek salad stuffed in whole-wheat pita pockets. On the side we had organic roasted red pepper hummus and roasted organic grape tomatoes.
So simple, yet so delicious. And the best part? Abby helped me chop it all up, and make it all. Abby is only eleven, so not only did I get to teach her knife skills, she loved every part of the meal because she helped make it.
Quinoa Salad (note, you can make this with couscous as well, but there isn’t as big of a protein boost)
1/2 cup washed quinoa, prepared and fluffed (if you want a bigger ratio of quinoa to veg, make a full cup of grains)
2-3 scallions, chopped (including green parts)
1 cucumber, peeled, seeded and chopped
1 cup (or so) chopped, pitted Kalamata olives
1/2 green pepper, seeded and chopped
1/4 red onion, sliced VERY thin
1/2 cup minced fresh parsley
2 T. minced fresh oregano
1/2 block of feta cheese, cut into small cubes
Dressing: 6 T. GOOD olive oil, 3 t. red wine vinegar, salt and pepper, minced fresh oregano – mix in bowl.
Add vegetables, herb, quinoa and cheese, toss. Serve cold or room temp.
Quinoa has 5 grams of protein per serving and feta cheese has 5 grams of protein per serving. It is a good option as a meat replacement.