Reply to What does your quick weeknight dinner usually consist of?

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[quote=Anonymous]Pearled cous cous and quinoa cook quickly and can take on any number of regional cuisines. My favorites:

Pearled cous cous with rice wine vinegar, soy sauce, chili sauce, shredded carrot and broccoli, and cilantro.

Quinoa with red wine vinegar, garbanzo beans (canned beans are your friend!), red onion, dill and feta cheese.

Salad tossed with plain pearled cous cous, balsamic dressing, chicken (chicken strips are awesome for this), red onion, peas and parmesan cheese.

I cook ditalini in chicken stock and add parmesan and peas or broccoli all the time for a quick meal.

A panini press is great for making a sandwich into a meal. You can add a ton more to the sandwich and smoosh it down, so it's heartier but not unwieldy.

I almost always have a cooked petite filet in the fridge because it is so tasty sliced thin for sandwiches or tossed into a salad. If it is rare enough, the slices can be re-browned and incorporated into a stew and poured over rice. I usually do tomato sauce, green peppers, onions, celery and a ton of tarragon and then I pour it over cheesy rice or grits.
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