If you are like me and still have thanksgiving leftovers in your fridge or freezer I recommend using your leftovers with some quinoa & a maple balsamic dressing for a grain bowl, which is perfect post-thanksgiving easy weekday lunch/dinner. I had some of Trader Joe’s Holiday Vegetable Hash in my fridge so I used that and I added some cooked chicken, but if you still have leftover turkey that would work as well!
INGREDIENTS –
1/2 cup cooked quinoa
1/4 cup Trader Joe’s Holiday Vegetable Hash, cooked
2.5 tablespoons chicken*, cooked & cut into bite sized pieces
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon maple syrup
1 teaspoon Dijon mustard
salt & pepper, to taste
*I used baked lemon & olive oil chicken tenders for this recipe, but store-bought cooked chicken would also work or if vegetarian could sub for tofu
DIRECTIONS:
- Make quinoa by washing 1/2 cup quinoa in a fine mesh strainer & put into a pot with 1 cup of water. I like to add a little olive oil as well. Bring pot to a boil and then turn to a simmer & cover for 15 minutes
- While quinoa is cooking make your Trader Joe’s vegetable holiday hash following directions on the package
- Make your maple balsamic vinaigrette by combining: olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt & pepper
- Add your quinoa, chicken, holiday vegetable hash & maple balsamic dressing to bowl, Mix throughly. Enjoy warm!
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