This shelf has already done most of the work: a medley of cooked grains, greens, tomatoes, and feta, just waiting for warmth and a little attention. Heat it through with a squeeze of lemon, and dinner is ready in minutes.

Serves 2. 12 minutes, 5 at the stove.

About 210 calories a serving, 4 g protein, 43 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon olive oil in a skillet over medium heat. Open the package of quinoa and rice mixture and add all of it to the pan, stirring often, until heated through and beginning to brown at the edges, about 5 minutes. You will hear it sizzle and smell the basil.5 min
2. Squeeze half a lemon over the warm grains and taste for salt and pepper, adding each to your liking. Divide between two bowls and serve at once.

Note The feta is already built in; if you have good bread to soak up the olive oil, bring it to the table. Leftovers keep, covered, for two days and are good at room temperature with more lemon. This grain is hearty enough on its own, but a simple green salad tossed with vinegar makes it a full meal.