Hola Together We Money readers! This one will be brief today because sometimes we ain’t got the time. Speaking of no time, here’s a quick meal for when you are too busy to think. I eat it often and it’s jam packed with nutritional goodness. I can’t take all of the credit though so click on the YouTube video below for the original creator.
Tabouli! This recipe will make approximately three meals. I always make more than one to eat for lunch the next day.
- 1 cup quinoa
- Umm, about 12 cherry tomatoes (I go for the cherry because they last much longer but any will do.)
- 1/2-1/3 cucumber
- Maybe a palms worth of cilantro (Optional. You can always pull a Bethenny Frankel and “use what you have”. I often substitute for spinach because there is never not a bad time to add some spinach to a meal.)
- Sprinkle of feta cheese
- Approximately 1/3 a can of chickpeas (Again use what you have. I often substitute black beans.)
- 1/2 a lemon
- About a 1/2 tablespoon of olive oil
- Throw 1 cup quinoa and 2 cups of water in a rice cooker (If you don’t have a rice cooker then get one! They save so much time rather than cooking it on a stove. Just flip the switch and walk away until it’s cooked. Oh, and they say you are supposed to rinse the quinoa. I don’t do that, tastes fine without that step).
While that’s happening…in a bowl add:
- Slice cherry tomatoes in half.
- Chop up cucumber into slices then fours.
- Open up the can of black beans, drain, and rinse.
- Chop up the cilantro.
- Sprinkle feta cheese.
- In it’s own bowl, squeeze a half of a lemon and slowly add in the olive oil. You want more lemon than oil so taste as you add them together to see what you prefer. This will be your dressing.
- Once the quinoa is done, allow it to cool (about 10 minutes with the lid on the rice cooker closed. If you open the lid while it’s still hot the quinoa will stick to the bottom.)
- Once quinoa is cooled down, add it to the bowl of other ingredients.
- Add the lemon and olive oil mixture on top.
If you want to eat this meal cold you can! Just be sure to not add the lemon and olive oil until you are ready to eat it. I prefer the quinoa hot. Once done it should look like this! Nom nom. Like I said, super easy, super cheap, super healthy.
Again, as stated earlier, I got this recipe from YouTube so shout-out to the original creator, Clean and Delicious. She adds mint and other fresh ingredients if you want to do this full throttle. Go for it! Click the thumbnail below.
What’s your go-to easy, cheap, healthy meal? Leave them in the comments below!