lunch mix


Hello friends!

I have really enjoyed my dinner – steamed kale, quinoa, chickpeas, tomato, avocado, hemp seeds, dressing –  last night and lunch today (it was a repeat) so I thought I’d share it with you all virtually…(I wish you could take a bite out of the screen, it’s so yummy!)  This is a good example of the way I like to eat:  simple, colorful, savory, texturey (yes, it’s a made up word) and FAST.

It also took me less than 15 minutes to prep all the ingredients last night and about 5 minutes for lunch today.  First, I made perfect, fluffy quinoa which is oh so very easy.  Quinoa is my go-to grain (and did you know it’s not really a grain?) in part because it is so fast and easy to prepare.  I always make extra so that I can throw it in salads or “bowls” throughout the week (or even with fruit and almond milk for breakfast).  I measure about 1 cup quinoa and rinse it in a fine sieve strainer under cold water.  If you cook quinoa a lot, invest in one of these,  you won’t regret it.  Then I heat about 1-2 tsps coconut oil in a small pot and toast the quinoa in the oil for a few minutes.  Then I add 2 cups water, bring to a boil and as soon as it’s boiling, turn the heat to low/simmer, cover the pot and set a timer for 15 minutes.  (Don’t touch the pot or lift the lid if you want perfect quinoa.  It will come out perfect, you have to TRUST).  When the timer goes off, I move the pot to a back burner and let it sit for a few minutes.  Then I fluff with a fork and eat!  (And store the rest).  This makes about 3 cups quinoa.  You can double the recipe if you want more…

I wash and prep my greens usually as soon as I get home from the farmer’s market or grocery store.  This time I washed and de-stemmed some curly kale ad steamed it very lightly.  Just until it turns bright green.  I did this yesterday as the quinoa was cooking.

My bowl consisted of a bed of the steamed kale, about 1/2 cup of canned organic garbanzo beans (of course you can make beans from scratch, but that’s what I had on hand), about 1/2 cup of the cooked quinoa, 1 roma tomato chopped up, about 1/2 a medium or 1/4 an avocado, diced and a generous sprinkle of hemp seeds.  Yesterday I had some leftover salad dressing from Cafe Gratitude  (sesame ginger is my fave) and I tossed the whole bowl with that dressing.  Today’s dressing was really simple:  about 1 Tbsp chickpea miso paste whisked with 1 Tbsp tahini and 1 Tbsp nutritional yeast and just enough water to thin it out.

Seriously simple.  Not even a recipe, but as I told a friend earlier, it’s the type of meal that you will eat and feel perfectly satisfied afterwards.  I hope this helps inspire you!  Bon Appetit 🙂




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