How did Steve Jobs go from the guy who lived in his parents’ garage to the guy that changed the world? No seriously, I would love to find out. American Airlines was playing a documentary about him on my flight the other week, and we landed in Boston before I could find out his secrets. Like, what did he eat for breakfast? Did he floss his teeth? Did he do chin-ups before bed?
I too am currently housing all my belongings in my parents’ garage, living in my childhood bedroom (complete with Winnie the Pooh throw pillow… I went through a phase in the 5th grade), and looking to make it Big. Or at least semi-Big. Whatever type of Big that allows you to move out of your parents’ garage. So basically, I am Steve Jobs. At least the before model.
Steve-Jobs-before-model or not, living at home does have its perks. Like when my mom made this incredible pasta salad the other night with tomatoes, Kalamata olives, feta, and mint. It was dee-licious. I decided to copy her, only use quinoa instead of pasta. It’s super-straight forward to make.
Start with your quinoa. Follow the directions on the package. Mine said to boil 2 cups of water in a medium saucepan. When it comes to a boil, add 1 cup of quinoa, cover, and reduce the heat to medium. Let it cook for 12 minutes, until all the water is absorbed. Remove from heat, fluff with a fork, and cover for 15 more minutes.
While the quinoa cooks, combine your tomatoes, olives, feta, and mint in a medium bowl. Stir in the olive oil and the kosher salt. Once the quinoa has steamed for 15 minutes, add it to the bowl and stir it all together! A protein-packed lunch.
- 1 cup uncooked quinoa
- 2 tomatoes, diced
- 1 cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese
- ½ cup chopped mint
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
Makes about 6 cups