I’ve confessed before that I am not a good lunch mom. Lunches stump me. Bore me. I have very little interest or enthusiasm for most lunch options, at least as far as eating in my own home goes. (Take me out to lunch and I’ll love you forever. But then again take me out anywhere, and….well, you know.)
However, *Newsflash*. I have begun to keep a regular supply of cooked, and chilled quinoa in my fridge which, when tossed with all kinds of flavorful and healthy ingredients, make my midday meal something to look forward to. My boys love it, and we don’t get tired of it.
My most recent combination has been a recurring lunch favorite for us all. And I think you’re going to love it.
I’m not sure what the rest of the world thinks of quinoa, but I’m pretty much one hundred and ten percent positive that it’s no passing fad…it won’t be leaving my kitchen anytime soon, that is for sure.
And when you toss it with avocado, olive oil, garlic, salt and pepper, and nice squeeze of lemon…hello taste buds. That is some GOOD EATING. Wait, don’t forget the chickpeas–they give the perfect crunch. Or is it punch? They add something special. Then the rest is really up to you. Finely chopped kale about always goes in my quinoa…Some fresh cilantro…Tomatoes are lovely. (Remember my rule about salads: There are no rules.)
But if you want to follow a great recipe, then you can try this one. It’s really good.
- QUINOA, CHICKPEA, AVOCADO SALAD
- 2 cups quinoa
- 4 cups water (or I prefer to use organic chicken broth for flavor.)
- 1 can garbanzo beans/chickpeas, drained, and rinsed.
- 1 large avocado, ripe, but still firm, cut into bite-size pieces.
- Approximately ¼ cup olive oil. (I honestly just pour it on and add as I think it needs more...go by your preference!)
- 1 diced tomato
- 1 cup kale or leafy greens of choice, chopped well.
- 1 garlic clove, minced, or a teaspoon of minced garlic. (more to taste.)
- salt and pepper to taste.
- Juice of one large lemon.
- Fresh cilantro or any herbs that you like for flavor.
- Follow directions on your quinoa, but usually it requires 2 cups dry quinoa with four cups water. I like to use organic chicken broth for a bit more flavor, but water is fine, too.
- Bring to boil, then simmer for about fifteen minutes. Remove from heat and let cool completely.
- Once the quinoa is cool, toss all other ingredients together in a large serving bowl. Combine well. Refrigerate until ready to serve. Goes great with grilled fish, chicken, or as a lunch all on it's own! YUM! Enjoy!
Let me know how it goes!