quinoa

Lentil Quinoa Bowl with Walnut Pesto

September 30, 2019 by Lindsay 1 Comment

Lentil Quinoa Bowl with kale walnut pesto! These are my absolute favorite ingredients for a meal prep quinoa power bowl. The ingredients can all be made in advance and the kale and walnut pesto keeps perfectly in the fridge for at least a week, and even longer in the freezer. Enjoy these fun vegetarian Buddha bowls!

I am SO, so pleased that this is going to be your dinner this week (go with it). This lentil quinoa bowl is one of the best things to come out of my kitchen in recent months (and there are....a lot of contenders), is gluten free, vegetarian, and ridiculously yummy in a way that makes you not really that concerned about the health factor.

But the health factor is THERE with these lentil quinoa bowls. We're talking quinoa, turmeric lentils, roasted sweet potatoes AND tomatoes, and walnut pesto that we've made several times this summer for these bowls, pasta, and lots of other yummy things!

(PS this is not unlike the lentil quinoa bowl from Panera!)

The walnut kale pesto is not to be skipped, is my point.

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Quinoa Caprese w/ Blueberries

July 2, 2014 by Lindsay Leave a Comment

I know I know I know, you get it. Red white and blue. LET ME HAVE THIS LITTLE BIT OF JOY.

But I know that secretly we're all happy it's almost effing Friday so we can get back to all the colors in our food.

Sorry.

This, though. It's amazing! Really really yummy! I had a caprese salad at a fancy restaurant on Saturday night (Frank's, if you're interested), and DAYUM was it good! I'm usually not one to order things that I know are going to be overpriced and that I can so easily make at home, but for some reason it really struck us and we ordered it to share and were NOT disappointed. I think my thing with caprese is this: I don't really like balsamic vinegar that much. I know, kill me, it's delicious, how could you NOT like that, blah blah blah. I just....find it too strong a lot of the time. BUT, if reduced a little bit and sweetened and used sparingly, I really like it, and the flavor combo of tomatoes and balsamic and mozz and basil is really a totally legit thing. Hence, I loved the salad due to not too much balsamic, and now have added the flavors to some red quinoa and blueberries because FLAG COLORS, and so there you go.

Let's make it! You can make it even if you aren't trying to match a country.

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Asian Chicken Salad

July 1, 2014 by Lindsay Leave a Comment

Nope, not like the kind at Panera with random crunchy things on top and weird thick sweet dressing drizzled over dry chicken.

Not like that. Like southern chicken salad but with Asian flavors including but not limited to Sriracha and soy and sesame, and YOU WILL LOVE THIS. Regular chicken salad is all well and good, but THIS is the summer appetizer that will get you invited back to fun places.

I made this last week for Jay's lunch and then took leftovers to the beach to share, and that ish was GONE. I didn't get a single bite, which is a testament to how great it is. It's easy, too!

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Cucumber Dill Quinoa w/ Tuna

March 3, 2014 by Lindsay 4 Comments

OMG let's eat lunch. I'm starving.

How was your weekend? I was HOME for the first time in 7 weeks and it felt so good. Laundry was done. Food was prepared.

Also Jay sang as an Elvis impersonator on Friday night - any interest in that story?

It was a great weekend, and of course today it's cold and rainy and MONDAY but that's totally OK because we. can. do. this. week.

We're going to start this week with a healthy lunch, too. Or dinner! This meal could be for anytime of day.

It's HEALTHY, delicious, and takes REALLY as long to make as it takes to cook quinoa. I'd suggest making quinoa in advance and keeping a bunch of it in the fridge, then you'll have it for quick and delicious recipes like this one!

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Vegan Asian-Style Quinoa with Tofu

April 23, 2013 by Lindsay 2 Comments

This has got to be low carb too, yes?

Yes. Let's just go with it.

This is delicious, kids. Yesterday after I introduced the whole vegan-week thing (thanks for the lovely response to that!), I got to thinking about what I could make vegan. It was HARD. My go-to flavor components are cheese and butter so...YEAH. About that.

The more I pondered, the more I realized that a LOT of Asian-style dishes are already vegan, or very close to it. There isn't a ton of random animal-derived junk to contend with replacing, and minus a few fish-based ingredients which can be eliminated easily, there are TONS of major flavors in Asian-style cooking that are totally plant based.

So, that's what's up first. Asian-style quinoa with raw veggies and crispy tofu.

I KNOW. It doesn't sound contrived. It sounds just like....something I would already eat? That's the point - not to fake out anyone, not to hide crap and call it meat when it's really...not...but to eat real, fresh food that tastes GREAT and just happens to be vegan.

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