At the risk of ruining my shameful reputation for living off sweets, I thought I would share my power lunch today. It's basically a salad. The name comes from the "power greens" that form the base.
It does contain controversial quinoa. Controversial because some people like it and some hate it. If you're not a fan yet, try cooking it in chicken broth or pineapple juice instead of water. Quinoa is like rice in that it doesn't really taste like much until you add a flavor to it.
1 cup quinoa
2 cups liquid (water, broth, or pineapple juice)
Place quinoa and liquid in a small pot. Bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer 15 minutes. Leave the top on and let stand for five minutes.
You'll know it's done because it will have sprouted and there's usually a telltale ring around the inside of the pot.
I love quinoa in salads because it gives them the tiniest little snap. It's loaded with protein, so it's excellent for the vegetarians in your family. More nutrition information here.
I also used leftover carrot salad. I think it was one of the first recipes I posted on Mystery Lovers Kitchen!
Obviously, the idea is to build a salad out of healthy items you happen to have in the fridge. You can find Power Greens in the plastic clam shells at your favorite grocery store. It's usually a mixture of baby kale, spinach, and swiss chard. If fish isn't your thing, top with a couple of chicken tenders. If you're vegetarian, substitute avocado for the fish.
The honey mustard dressing is my go to dressing. The mustard gives it a tiny zing and the honey adds a contrasting sweetness. Tweak it to suit your taste.
Krista's Power Lunch
handful of power greens
one raw mushroom, washed
1/4 to 1/3 cup cooked quinoa
pinch of turmeric
raw carrot salad
baked fish (I used cod)
your favorite dressing (I used my honey mustard dressing below.)
Place a handful of greens on the plate. Add the mushroom. Spoon quinoa in the center of the greens. Sprinkle with turmeric. Add a couple spoonfuls of carrot salad. Sprinkle berries around the edge. Place fish on top. Drizzle with your favorite dressing.
Honey Mustard Dressing
1 1/2 to 2 tablespoons olive oil
1 teaspoon prepared mustard
1 teaspoon apple cider vinegar
2 teaspoons honey
Place everything in a small container or a teacup. Whisk together with a mini-whisk. Adjust ingredients to taste.
|Add a mushroom and some carrots.|
THE DIVA SERVES HIGH TEA will be here on June 7th! I have a few early copies and would be delighted to give one away. To enter, leave a comment with your email address so I can contact you if you win. GOOD LUCK!