Summer sun means juicy ripe tomatoes and fresh fragrant basil leaves. Toss them together with a simple vinaigrette, quinoa, pine nuts and a few extra greens for a tasty salad that’s easy to make and take on the go.
Click here for the recipe that inspired this combo. I used Ari’s dressing and basic proportions to piece together this salad, which served 2:
- 2 cups cooked quinoa (leftover from the previous day)
- 2 tomatoes chopped
- 2 cups CSA greens
- 1 cup basil
- 1/4 cup pine nuts
Chopped salad leaves and basil mixed together with tomato chunks
I packed this yummy dish to bring to a yoga workshop in Philadelphia led by Alex Holmes. She’s an amazing teacher and if you are ever in the area I highly recommend taking her class. She’s a former dancer who studies under Shiva Rea. Alex teaches a flow style that’s graceful and fun. This workshop was about sequencing your own yoga classes in a creative way that makes sense. It was an awesome opportunity to collaborate with other teachers and share ideas. I taught part of the sequence last night it was a hit with my yoga students.
Happy Weekend! Any plans?
My little nephew turns nine today and he’s flying in from Florida with my brother. M, his boys and I are bringing balloons and signs to the airport to greet them off the plane. Can’t wait to surprise him!
As if you really needed a reason to look forward to lunch, but I wanted to share why I love bringing healthy homemade food to the breakroom table.
5 Reasons packing your own lunch rocks:
- Something yummy to look forward to all morning
- Saves time and energy when you need it the most: during the workday (easier to spend a few minutes the night before on preparation than to run out during your break to buy something)
- Hardly any waste, especially when you’ve got special reusable containers and a cool lunchbox/bag
- You’ll have tons of energy from nutritious wholesome food
- It’s a conversation starter
Today’s veggie-licious lunch
Just this afternoon someone asked me what was in the bowl. They had never heard of quinoa, so I was in my glory as I described how easy it is to make and all the yummy things you can do with it (like make breakfast in a jiffy).
Here’s a list of today’s lunch mix-up:
- 1 c. cooked quinoa
- 1 carrot, chopped
- 4 radishes, chopped
- 1/2 c. canned white beans, rinsed (Eden brand)
- 3 Tbsp. avocado
- 2 Tbsp. dressing
- sprinkle of fresh basil and parsley
Dressing: (estimated amounts)
- 1 large garlic clove, minced
- 2 tsp. Dijon mustard
- 3 Tbsp. flax oil
- 3 Tbsp. apple cider vinegar
*Shake all ingredients in a jar, store in the fridge. Pour a little on the salad in the morning. Save the rest in the fridge for another day.
As per a reader suggestion (Thanks Jennifer), I shook the whole thing up at lunch and let the avocado get all over everything so every bite was avocado-licious. Yummm!
What do you pack for lunch? Do you have any delicious salad dressing recipes? Please share!
I’m always raving about quinoa (like here, here & here) because it’s exceptionally nutritious, quick to make and easy to toss in salads and wraps. Yesterday it was brought to a whole new level when I mixed in the sweet stuff.
Warm and ready for toppings
Sliced bananas & prunes
My favorite almond milk
What I added the bowl:
- 2 Tbsp. almond milk
- scant Tbsp. peanut butter
- 1/2 banana
- 2 prunes
- unsweetened shredded coconut
- drizzle of honey (local and oh so yummy)
- a few crumbled walnuts
What would you put in the bowl?
Quinoa is super healthy and can be used in a variety of ways. I can’t remember where I read this trick, but it makes for a fast and flavorful meal.
Add one packet of black bean dip mix to quinoa and water
Bring to a boil and then simmer (Cook following package directions)
Allow time to cool
Add chopped cilantro, bell pepper and tomato
Throw in anything else that looks good:
Fresh lime juice and Jersey corn
Enjoy at room temperature or chill for later.
Or if you’re me… taste it and realize the quinoa should have cooked a few minutes longer. Oops. In that case put the mixture back in the pan and add veggie broth or water. Simmer a little longer until quinoa is cooked all the way. Top with extra chopped tomato and cilantro.
A perfect packed lunch… just bring a breath mint with you!
Do you have any tricks for spicing up a bland recipe?
I’m a huge fan of lime juice and fresh herbs. I also like hot sauce and cayenne pepper.