Bacon Quinoa Salad

Instead of making just one serving per person per meal of quinoa, (or brown rice or couscous) I have started making twice the amount so that the leftovers can be used for another meal to save time. This is a time-saver meal and oh, so yummy! I only had half a pack of bacon and it wasn't nearly enough. So in my ingredients, I'm listing a whole pack of bacon to feed a family of 4.

Ingredients

2 cups leftover cooked quinoa (or 1 cup uncooked)

1 sweet red pepper

1 package of bacon

1/2 cup chopped mushroom

1 handful garlic chives

1/4 cup butter

Fresh spinach

Directions

1. Melt butter over medium heat in a large skillet. Add in quinoa, pepper, mushroom, and chives. Stir occasionally. 

2. In another skillet, cut up bacon in 1-1.5" pieces and fry up. When bacon is done how you like it, add it into the quinoa mix.

3. Layer your plate with spinach leaves. Top with bacon quinoa mix. 

This might be a hit or miss with little ones. Princess #1 (5) doesn't like mushrooms, but she liked everything else. And Princess #2 kept stealing Princess #1's spinach and bacon. 

Grilled Chicken with Brown Rice Couscous

Have you ever grilled chicken to perfection?

It's hard to do, finding that point just before it starts to burn, but seals the flavor just right.

I accomplished what had eluded me the previous million times of trying. Ok, so I'm exaggerating, but you get the point.

I balanced the brown sugar in this gluten-free BBQ sauce with the low glycemic brown rice couscous.  

This is a Grab-n-Go meal, meaning it didn't require a ton of preparation or a step-by-step recipe. Just a general know-how of cooking. I used a box of Olive Oil and Roasted Garlic GF Couscous, canned peas, and fresh baby carrots. I had the chicken in my freezer. You know, the enormous Sam's Club bags of 10 pounds of wings and thighs. It comes in handy when I didn't plan ahead. The little drumsticks are the perfect size for my girls to not feel overwhelmed when they see their plates. It was a hit!