I know that most couples “fight” about important things like finances and romance and their in-laws. Not us. We “fight” about the stupid stuff – mainly, housework. It is not that I don’t love having a clean home, but does vacuuming top my to-do list after a work day and taking care of a 9-month-old? Obviously not. It also doesn’t top the to-do list on the weekends because 1. I’d rather be doing anything else and 2. there’s so many other to-do’s that absolutely must get done – laundry, grocery shopping, oil changes, errands…you know how it goes.
Ironically, my parent’s house is so clean that the floors are clean enough to eat off of…literally. My dad demands cleanliness and so I joke that I spent my youth being so clean and tidy that my adult-life is…less-than-ideal. Thank goodness for cleaning services.
Anyway, the husband and I were “fighting” last week about housework and a more even divide and yada yada. The baby was put down for the night and we were eating dinner in separate rooms of the house, cooling off.
He walked into the kitchen, where I was eating dinner, to get a second helping. “I’d totally do this again!” he said. It took everything in me not to say, “Oh, you’d totally eat my home-cooked, fabulous dinner again? AWESOME. THANK YOU. YOU’RE WELCOME.” But I didn’t. Somehow.
I know, it was a compliment. But seriously, guys…I married one of the few people on earth who’d be just as content if I threw in a frozen pizza or chicken pot pie every night. Or worse, threw a box of cereal on the table and said, “Come and get it!” Being the cook in my house is a thankless job 99.99% of the time.
So let this little tale of our marriage woes serve as testament to the awesomeness of this meal. Furthermore, I was able to make my co-workers seriously jealous with the leftovers the next day at lunch. My only regret was not doubling the recipe!
- 4 cups cooked quinoa (about 1 cup dry)
- 1 lb rotisserie chicken, shredded
- ⅓ cup BBQ sauce
- 1 avocado, chopped
- 1½ cups corn
- ¼ red onion, finely chopped
- ¾ cup 2% Mexican blend cheese, shredded
- 5-6 scallions, chopped
- ½ cup cilantro, chopped
- 1 lime, quartered
- Cook quinoa according to package directions; keep warm.
- Toss shredded chicken with BBQ sauce and top each serving of quinoa (about 1 cup) with 4 ounces of chicken. Top with ¼ avocado, ⅓ cup corn, red onion, 3 tablespoons cheese, scallions, and cilantro. Serve with a squeeze of lime juice over top.
Weekly Menu: July 12th – 16th
- Sunday: Grilled Vegetable Pasta
- Monday: BLT Tostadas
- Tuesday: Cajun Tilapia w/ rice/quinoa and vegetables
- Wednesday: Taco Pancakes
- Thursday: Brinner (breakfast for dinner – whole grain waffles and scrambled eggs w/ fruit)