Hey! This is an impromptu post because I was excited about my lunch today, and because I’ve been terrible at blogging lately. As such, I don’t have any pictures to share with you. But I hope this might inspire you with a break in the doldrums that can be packing a work lunch.
What I prepped for myself last night might well be called a “fridge-cleaning salad,” because I used almost entirely ingredients I had leftover from other cooking ventures. Here’s how it went:
quinoa – cooked fresh, since I always keep some on-hand from bulk bins
feta cheese – leftover from frittatas and salads
walnut oil, lemon zest, and black pepper – always on-hand
pine nuts – about 1 tablespoon left in the bag
black olives (sliced, from a can) – leftover from a frittata
cherry tomatoes – bought fresh
carrot – bought fresh
cilantro – bought fresh
red bell pepper – leftover from frittata and a tuna salad
onion – leftover from who-knows-what
jalapeno – leftover from a tuna salad
I have a tendency to get bored with cold, lettuce-based salads, so I really enjoyed using quinoa as a base this time. I nuked the quinoa for about 40 seconds and the veggie-feta mixture for about 10, just to remove the refrigerator chill before combining them. Quinoa is a great source of protein and fiber, as well as gluten-free, so it’s primo vegetarian fuel.
This site has even more info about quinoa!
My cooking method is to boil 1 1/4 cups of water, then turn the heat to low and add in 3/4 cups of quinoa. Cover and simmer for 15 minutes. I used about half the quinoa in this batch, and the other half I’ll probably prep for breakfast (another blog to come in the future!).
If you decide to try this out, I’d love to hear about your concoction in the comments section! 🙂