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Quinoa and walnut lunch bowl

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In Praise of Leftovers

(Read caption) This hearty one-bowl salad starts with greens and adds all sorts of textures: crunchy quinoa and nuts, salty feta, fresh carrots, and savory seasonings.

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All-Points Bulletin: Do yourself a favor and cook up some whole grains on Sunday! Brown rice, quinoa, barley, or bulgar. Stick them in the fridge and use all week – tossed into salads (my favorite), cooked on the stove top with coconut milk in the morning and topped with toasted nuts, stir fried with veggies, or added to soups.

When I make "grain" salads these days, I tend to use mostly vegetables with a little bit of whole grains to help the whole thing stick together. In addition to being healthier, they're also more colorful.

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My friend Jordan is always begging me to be more explicit about my salads. It drives her crazy that I say, "Oh, a little of this, a little of that." So here's another one for you, Jordan. The only thing better than a working lunch at home would be lunch with you.

Recommended:Father's Day: 7 recipes to make for Dad

P.S. If you're an Instagram user and are either a Seattle resident or have plans to travel there, Jordan has an Instagram feed (@local_trove) that's becoming the best guide to sweet Seattle spots that I know of. Restaurants, parks, farmers markets. Beautiful photos, helpful descriptions.

Quinoa and Walnut Lunch Bowl

This serves one, but if you're serving more, just get out a big bowl and fill accordingly! In a bowl, combine a handful of cold grains with lots of chopped kale/greens/herbs. Here, I've used black kale, mint, chives, mustard greens, Italian parlsey, and lovage from my garden. Plain old romaine would work, too – you just want something with crunch (versus red or green leaf lettuce). Add a handful of toasted walnuts (or other seeds/nuts, like sunflower seeds, pepitas, or almonds), some salty feta, shaved carrots (here, red carrots shaved with a vegetable peeler) and toss with a big squeeze of lemon juice, salt, pepper, and a glug of olive oil. I used juices from my preserved lemon jar, but lemon juice, olive oil, and salt are a fine substitute.