Quinoa Bowls

Quinoa- leftover or cooked and cooled

Meat- cooked chicken breasts or pork, cubed and cold

Veggies-
any cooked leftovers: squash, broccoli, cauliflower, asparagus, green beans, carrots, roasted veggies (root vegetables: potatoes, turnip, parsnip, rutabaga, garlic, onion, Brussels sprouts, sweet potatoes), lentils, mushrooms, corn, beets

raw: leafy greens: lettuce, spinach, kale, herbs; tomatoes, peas, cucumbers, bell peppers

Honey Mustard Sauce-

2 parts honey
1 part mustard
salt
pepper
olive oil

Mix honey, mustard, salt and pepper, and adjust to taste. Add oil until desired liquid consistency is reached for a salad dressing consistency.

Eggplant Quinoa (keen-wa)

• 1 cup quinoa
• 1 small onion
• 1/2 large eggplant or 1 small eggplant
• olive oil

Chop and saute onion and eggplant (I usually leave skins on) in olive oil. Add quinoa and slightly less water than quinoa directions say. Cover and allow to cook at a low simmer until the quinoa is cooked. If excess water remains, drain off. Salt, and/or add cheese.