This boxed quinoa blend is half the work tonight: warm it, build around it, and dinner is done in fifteen minutes. The artichokes and roasted peppers carry enough flavor and salt that you just need fresh greens, a quick acid hit, and good oil to finish.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 11 g protein, 28 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high. Empty the package of quinoa into the pan and stir until warmed through, about 4 minutes; taste and add salt and pepper as needed.4 min
2. While the quinoa warms, divide 3 cups mixed greens between two bowls and dress with a squeeze of lemon juice and a pinch of salt.
3. Spoon the warm quinoa over the greens, crumble 3 ounces feta or ricotta over the top, and serve at once.

Note Swap the greens for shredded cabbage or thinly sliced fennel if greens aren't on hand. Leftovers keep two days covered in the fridge; reheat the quinoa and toss with fresh greens just before eating. Serve with bread to soak up the oil pooling at the bottom of the bowl.