Quinoa à la Megan

A few weeks ago, one of my besties came over for “just a glass of wine.” I have learned, in the past year living in West Texas, that “just a glass” means “just a bottle.” Per person. Well, since we always snack when we drink (boozing justifies eating), she brought over a snack. It was a hodge podge of ingredients that she had in the fridge, but it was tastyyyy. She made a cous-cous with tomatoes, lemon juice and thyme. We actually didn’t eat it that night, but it was refreshing and delightful the next afternoon. I’ve adapted it here to be a little healthier (quinoa vs cous-cous). It cures a hangover and works great as a lunch dish!


Yum. Also delish with any other grain or substitute

  • Quinoa (however much you want). At HEB in Midland, they actually sell frozen cooked quinoa, which has no added ingredients, so I bought that in order to save a pan
  • 1 package of cherub tomatoes, roasted. (cut them in half, drizzle a little olive oil, s&p, and roast on 225 degrees for 3.5 hours). Do this in advance, obviously
  • 5-6 sprigs of thyme, remove leaves from stem and chop roughly
  • 1.5 tbs olive oil
  • juice of 1 lemon
  • 3 cloves of garlic, minced

Literally, just combine all the ingredients. You cannot mess this up. Add any veggies or herbs you have that you need to use up.

I still cannot recall where we ate dinner last night…prob Whataburger.


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