I’ve been having a rough time coming up with a good lunch plan for me and the kids.  Liam is on a peanut butter and jelly only diet and I’m not quite ok letting Sylvi eat that day in and day out.  And me?  Well, I’m keeping an eye on my caloric intake.  Not in the sense that I’m cutting hundreds of calories, but in the sense that I want what I eat to count.  I hate eating a healthy meal and then being hungry 30 minutes later.  That being said, I’ve spent a great deal of time scouring Pinterest looking for inspiration.

I happened upon a recipe that I thought would be excellent but when I tried it out, it was awful.  So I scrapped it and started it again.  This result was amazing.  Sylvi and I ate it right up, but Liam turned up his nose.  There wasn’t any jelly involved so I let it go.  I can’t say that this recipe is the quickest to put together, but the time was worth it.  This recipe makes enough to serve 4 as a main dish or 8 as a side.  I would omit the chicken if I were to make this as a side dish.  But that’s just me.  I’d also eat this straight out of the pan…

Creamy quinoa and vegetables

• 1 1/2 cups uncooked quinoa
• 1 cup vegetable or chicken broth
• 1/2 cup Greek yogurt
• 1 Tbsp. fresh chives, chopped
• 1 Tbsp. olive oil
• 2-3 cloves garlic, smashed
• 1 crown broccoli, cut into small pieces
• 2 carrots, shredded
• 1/2 onion, diced
• 1 red pepper, diced
• 1 small zuchinni, shredded