So, last night we made excellent stuffed peppers for dinner. I stuffed them with quinoa (boiled in chicken stock with peas), mince beef (stir fried with coriander, cumin, paprika and turmeric), finely chopped baby spinach and grated mature cheddar.
So today, for lunch, I wanted to do something that both Stevie and I could enjoy – something healthy (because I am not getting fat this time around) and tasty and filling.
So I decided to use the leftover stuffing for a quinoa bowl – with a twist.
I should explain now – we love quinoa bowls in this house. They’re a staple meal for when we’re feeling lazy. Before Stevie could use utensils, she could get her hands in and dig around, and as far as sensory experimentation and pincer grip goes, it’s fab!
So back to the recipe. I just made more quinoa-and-pea mix, and strained some baked beans. Stevie adores any kind of legume, and they’re full of goodness. She sometimes brings me cans of kidney beans from the cupboard if she’s hungry… I know, odd child. Maybe I should move them up a couple of shelves.
I chopped more spinach, grated some more cheese and fried everything off in a coconut oil-filled pan.
And voila! We have a glorious, healthy, economical lunch that both adults AND toddlers can enjoy. Next time I’ll add a soft-poached egg!
The best thing about this, is that you can meal prep as it’ll stay good in the fridge for a good 3 days – and it can be eaten cold or hot.