Working from home has its benefits, but it has its shortcomings, too. One of those is the lack of impromptu food choices. I really miss having a cafeteria. I miss grabbing a few coworkers*, strolling downstairs to the cafeteria, browsing the offerings, and choosing whatever was appealing at that very moment. Of course, what seemed appealing was usually something crappy like fried rice or a burger. But still, choices are nice.
At home, I don’t have those choices. On the positive side, if I wait too long to eat, I can’t give into my cravings and have a slice of greasy pizza. But on the negative side, if I don’t plan in advance and have good lunch options available, I often find myself having cereal or a bagel and cheese sandwich for lunch. Food coma ensues.
So, in addition to planning family dinners, I’ve also been trying to have good lunch options available every day. Sometimes that will be leftovers from the previous night’s dinner. That’s okay, but I like to have those leftovers available for nights I don’t want to cook. Occasionally I’ll have a sandwich, but I don’t really like eating deli meat too often. So, I’ve been trying to find some things I can prepare in bulk and eat for lunch a couple of times.
Last week, I made Quinoa and Garbanzo Bean Salad, from the UltraMind Solution Guide. It was delicious, filling, and full of protein to overcome the afternoon slump. Here is the recipe copied from the UltraMind Solution Guide. One day I ate it by itself. The next day I ate it on a bed of lettuce. The last day, I cut up half an avocado on top and drizzled it with bleu cheese dressing. Wonder what the fat content of that lunch was!!!
(Note: This picture is from a similar recipe on allrecipes.com. Photographer is “Tracy’s Kitchen”. Next time I make this salad, I will replace this with my own photo!)
Quinoa and Garbanzo Bean Salad
Prep time: 10 minutes
Cook time: 30 minutes
Light, refreshing, and delicious, this is a perfect vegetarian entrée for a warm afternoon. It is
best made ahead to let the flavors blend. The quinoa can also be cooked in a rice cooker.
- 1½ c. water
- ¾ c. quinoa
- 1 tbsp. extra-virgin olive oil
- ½ c. chopped onion
- ½ c. diced poblano pepper
- ½ c. (approx. 3) sliced green onions or scallions
- ¾ c. chickpeas, canned
- 2 tbsp. lemon juice
- ½ tsp. chili powder
- ½ tsp. fresh oregano
- 1 tsp. fresh parsley, minced
- ½ tsp. sea salt
- 2 tbsp. extra-virgin olive oil
Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered
25–30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa. (Editor’s note: If you purchase packaged quinoa, follow the directions on the package. Also, I rinse my quinoa before cooking)
Drain canned chickpeas and rinse.
Heat oil in a medium skillet. Sauté onion and pepper over medium heat for 2 to 5 minutes
or until onion is slightly soft.
In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and
Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and salt.
Slowly whisk in olive oil. Pour dressing over quinoa-chickpea mixture. Gently mix until
dressing thoroughly covers all the salad.
Per Serving: Calories 227, Fat 9 g, Sat. 1 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, Carbohydrates
31 g, Sodium 47 mg
- What is your favorite quinoa recipe?
- What suggestions do you have for lunches, especially something I can make and enjoy for several days?
*The loneliness of working from home is a topic for another day…