If you’ve ever been on a road trip with me, you know that I travel with food. Here are two dishes you can prepare in a hurry to take with you on a road trip. Bring reusable forks, spoons and bowls, then pull over at a rest stop to eat this healthy food instead of getting fast food. It makes plenty so that you can eat it for lunches or snacks throughout your weekend getaway. These dishes are also perfect for a cook-out, tailgate, or potluck because they yield plenty to share.
(Please forgive the low quality, iphone photo!)
- 6 cups cooked beans, or 4 cans of beans rinsed and drained. Use a mix of beans such as chickpeas, kidney beans, black beans, or white cannelloni beans
- 1/2 red onion, diced
- 1/2 jar roasted red peppers, diced …
- and/or 1/2-1 jar artichoke hearts (either marinated or non-marinated is fine), chopped in halves or quarters
- 1 jar pitted olives, chopped (either kalamata, black or green are fine, it depends on your preference)
- olive oil (start with 1 teaspoon and add more to suit your preference)
- vinegar (try white wine, red wine, apple cider, and/or balsamic, starting with 2 teaspoons and adding more to suit your preference)
- lemon juice (start with 1 teaspoon and add more to suit your preference)
- dried herbs such as oregano and basil
- salt and pepper, to taste
- Mix everything together. Shake/stir until well coated. Eat immediately or let marinate for added flavor. This will stay good for at least 5 days, but you probably won’t let it last that long!
Sun-dried Tomato Quinoa Cous Cous
- 2-4 carrots, shopped into rounds or half moons
- 1 cup cous cous (preferably whole wheat)
- 1 cup mix of red and white quinoa, rinsed and drained
- 1 jar oil-packed sun-dried tomatoes (I prefer the jar from Trader Joe’s) Note: the oil is important here because it flavors the rest of the dish. If you don’t have oil-packed jar, then you’ll need to add in oil (such as olive oil).
- 1-2 TBS pine nuts (or more!)
- In a medium saucepan, add about 1-2 teaspoons of oil or 1-2 tablespoons water and heat over medium heat. Add carrots and shake them around while they cook a couple times a minute, for about 3 minutes or until carrots are soft and beginning to brown
- Add 3 3/4 cups water to the saucepan with the carrots and bring to a boil
- Add the quinoa and cous cous, return to the boil, stir, then reduce the heat to a low medium (just at a simmer) and cover. Cook for about 10-15 minutes
- Meanwhile, drain about 1/3 of the oil out of the jar of sun-dried tomatoes. If you want this to be especially tasty and are not as concerned about the fat content, leave in more oil. If you are more concerned about fat content, use less oil.
- Once the quinoa and cous cous are done cooking, pour them into a large travel dish container (I use a glass 8 inch by 8 inch pyrex). Stir in the sun-dried tomatoes and remaining oil from the jar. Add the pine nuts and mix.
For both of these dishes, be flexible and creative when you making them. Taste as you go. Serve together, or eat separately.