Every week, J and I have the same dilemma: What should we have for lunch during the weekday. We have a rather tight budget, so eating out daily is not an option, and having a small human at home means we have to follow the Girl Scout’s motto: “Be prepared.” Sandwiches? They’ll do in a pinch, but so boring week after week. (This is coming from me, the eater of a peanut butter and jelly sandwich every.single.day of my pregnancy.) I try to think of something healthy and something interesting that we can eat all week long. If we are knee-deep in training for a race, I will usually whip up a pasta salad with chicken and veggies to carb load. One week, I made this chicken shawarma which knocked off J’s socks (and mine too, to be honest). We stuffed that in pitas with hummus, onions, and cucumbers and HOLYCRAPWASITTASTY. Yes. So last week, I took that shawarma and incorporated it with some quinoa and tomatoes, threw it over some spinach and called it a balanced meal. Four thumbs up! So, it’s with a deep breath and fingers crossed that I unleash my very first recipe creation (with serious help from The Shiksa in the Kitchen, of course!)
Ready for the week!
Ingredients:
-Shiksa’s shawarma recipe (I used about 1 lb boneless skinless chicken tenders only, against her advice, but it was what I had on hand)
-1.5 cups quinoa
-2 cups chopped juicy tomatoes
-4 ounces feta cheese
-Spinach
-Greek dressing (I used prepared, but I think this would be delightful with a drizzle of olive oil and a little lemon juice)
How to:
-Make the chicken shawarma and let cool.
-Prepare the quinoa according to the package directions.
-Mix the chicken with the quinoa. Toss in tomatoes and feta.
-To serve, I put a handful of spinach in the bottom of a tupperware (clearly, I’m not big on measuring). I topped with a spoonful or two of the quinoa mix. Drizzle with the dressing (or a bit of olive oil and lemon juice) and EAT.
Obviously, this one is almost all eaten.
Allegedly Delicious 