Fall is here and it is so wonderful! I can not express fully my feelings towards this season as far as the food is concerned. Needless to say my shelfs are stocked with beans, lentils, pumpkin and so much goodness. I, the college student, will never, ever, ever give up my love for cooking no matter how small or big my kitchen or wallet for that matter may be.
Today I decided to break out the tuna and quinoa. Anyone who knows me knows that I. Love. Tuna. When I was an intern at Disney, I had a drawer full of tuna next to my bed. I can not believe I am telling you all that. Anyways tuna is a super protein packed food. Good for all you vegetarians out there! Quinoa has been out for years and it is just now getting talked about wildly these days. (I am not even sure if that makes sense.) It is packed with proteins and is a low-fat, cholestorol-free food.
So I decided to mix the to together throw in some veggies and spices and BAM, I had a super packed protein lunch. One of my favorite pans, Mr. Deep Dish Cast Iron, was used to make this dish. To cook quinoa mix one part dry and 2 parts wet in a sauce pot.
1/2 cup of cooked Quinoa
1 Red Pepper, diced
1 Yellow Onion, diced
2 Garlic Cloves, minced
1 can of Tuna
1 1/2 cups of Spinach
Red Pepper Flakes
Smoked Sweet Paprika
Salt & Pepper
Saute pepper, onion and garlic in some olive oil. Add tuna and spices. Let cook for a few minutes for flavors to develop. Add in quinoa, mix. Add in spinach and cook until it is wilted.
This was the perfect lunch for me today! You can serve it as a side with some chicken or turkey cutlets if desired or by itself as I chose to.
Scarves, pumpkin lattes, yoga pants, hearty stews and baked goods; it is fall kids! 🙂