Breakfast: Blueberry Waffles
Lunch: Veggie & OJ Farro
Farro is a good whole grain to use for a little something different. It's hearty texture works well for a satisfying lunch.
Directions: For this dish, I cooked the farro by the package instructions. I then added in edamame, corn, chopped onion, chopped mushrooms, and chopped yellow pepper. I tossed this combination with cayenne, ground black pepper, lime juice, freshly chopped basil, freshly chopped cilantro, a drizzle of olive oil, and a splash of orange juice.
The orange juice gave this dish a summery taste!
Dinner: Quinoa, Chickpea, and Avocado Salad
I made this recipe up last night from a combination of things I had in my fridge. I was happily surprised and it turned out to be a filling salad (a quest I've been on to make sure my hungry man is full after eating a salad!)
Serves 2-4, depending on whether it's a stand alone dish or not
1/2 cup quinoa
1/2 avocado, chopped
1/2 teaspoon crushed red pepper
1 1/2 cup chickpeas, rinsed and drained from can
1 tomato, chopped
1/2 yellow bell pepper, chopped
1/2 red onion, chopped
1/2 lemon, squeezed
Freshly ground black pepper
Dash of salt
Mixed greens (I used a combination of spinach and kale, but any lettuce will work fine. Add as much lettuce as you prefer.)
Salad dressing: 2 Tbsp. olive oil, 2 Tbsp. red wine vinegar, Ground black pepper, 2 tsp. lemon zest. (These are rough estimates. Toss into salad according to how much dressing you prefer.)
- Cook quinoa according to package instructions.
- Once quinoa is cooked, mix avocado and crushed red pepper into the quinoa. Stir until avocado is a bit creamy.
- Combine the chickpeas and remaining ingredients through the mixed greens.
- Add the quinoa mix to the salad and combine.
- Add the salad dressing and toss to combine.
Note: This recipe would also be good topped with grilled shrimp.