Energy Boosting Protein Salad

Happy Monday! I hope you had a wonderful weekend. Because I was super productive on Saturday, I decided to take Sunday off of everything. I just wanted a day to relax on the couch and hang out at home. The movie Couples Retreat was playing on TV and now I'm dying for a vacation even more (but not quite the type of vacation that they had ;-)!!  I'm hoping for Vegas in October and a cruise in March 2012, but Derek wants to go out West to visit family in Edmonton, Alberta. I guess we'll see as the time gets closer. Either way, it's time to start saving our pennies, so we can be sure to do something! Don't you love having a holiday to look forward to??

While I was just lounging around, I decided to whip up a salad to take with me to work this week. Somehow I'm overstocked on kidney beans (I don't know where the cans keeps coming from!), so I started searching around and I found a recipe for an Energizing Protein Power Salad at Oh She Glows. It's a little different from what I'd normally make, but I thought I'd give it a try and boy am I glad I did! It is more delicious than I ever imagined. The combo of ingredients is not what I would ever put together myself, but somehow they really, really work together. You have to cook up your grains, so it takes a bit of time to get this all put together, but it is worth it and it will save you time through the week when you don't have to worry about making a lunch each day. And it's no big deal when your living room is right beside the kitchen. I just put my grains on to boil and checked them during commercials ~ I'm such an awesome multi-tasker hehe!!

Energy Boosting Protein Salad

Recipe slightly adapted from Oh She Glows

This is a fabulous recipe to whip up and take with you to work for lunch each day. Angela used raisins and almonds in her salad and I substituted dried cranberries and pumpkin (pepita) seeds. The combo when all of the ingredients are put together is amazing. It's like a "healthy" party in your mouth!

1/2 c. uncooked wheatberries (you can buy these at your local bulk store)

1 c. uncooked quinoa

1 19 oz can red kidney beans

2 tsp  extra virgin olive oil

2 cloves garlic, minced

1/2 sweet onion, chopped

1 pepper, chopped (I used some yellow & orange pepper)

1/4 c. dried cranberries

1/4 c. raw pumpkin seeds

Dressing:

1/2 c. fresh lemon juice

1 tsp apple cider vinegar

4 tbsp extra virgin olive oil

1/2 tsp garlic powder

1/2 tsp red pepper flakes

1/2 tsp cumin

1/2 tsp sea salt

black pepper, to taste

Cook your wheatberries and quinoa according to the directions. Once your grains are cooked add them both to a large mixing bowl.

wheatberries

quinoa 

mixed together 

In a large skillet, add your olive oil, garlic and onion. Cook for 5 - 6 minutes until the onions are soft and translucent.

Add in pepper, cranberries and pumpkin seeds. Cook for an additional 5 minutes over medium low heat.

While the veggies are cooking, make your dressing. Add all of the ingredients into your magic bullet. Pulse until well mixed. (You could also put all the ingredients into a bowl and whisk by hand)

Add your veggie mixture to the grains and pour over the dressing. Mix well. Refrigerate for at least an hour before serving. 

Store in an airtight container and eat your heart out all week! 

I love it when I have a lunch ready & waiting for me in the fridge. I refuse to spend $10 a day on lunches, so I try to make one at least 4 days a week. I'm notorious for rushing around making a lunch at 11 p.m. the night before......but not this week ;-)

What was the best part of your past weekend?
Do you have a favourite make-ahead meal?

Have a great day!

Andrea  

Pesto-tastic Veggie & Quinoa Bowl

I learned a valuable lesson today. DO NOT tease about an upcoming recipe post until you have the recipe nailed and some flattering pictures to go with it.

Tonight I experienced flop after flop. I had an amazing avocado pasta planned, but it did not turn out (sorry Judy ~ I'll make it up to you by posting the best avocado recipe ever very soon!). I have made it before but something strange occurred that I cannot explain. I also tried to make the best banana muffins ever...a tried and true recipe that I have made time and time again....flop!! What the heck. Something crazy is going on ~ is it a full moon out there tonight?

So, I have decided to post a great meal I made a few days ago when I was in a funky mood and in need of a pick-me up.

Check out my Pesto-tastic Veggie & Quinoa Bowl.

For those of you who have never heard of quinoa, let me give you the quick and dirty lowdown ~ Quinoa: (pronounced: Keen-Wah) is a seed that can be cooked in a similar manner as rice or barley. It has been called a superfood because it contains all 8 essential amino acids. It is gluten free and is a great source of protein. My favourite brand is Bob's Red Mill Organic Quinoa. You can find it at most well-stocked grocery store.  

Team it up with a super fantastic, super delicious pesto and you have an amazing, delicious and nutritious meal. Pesto always seems so sinful because the store-bought varieties are laden with calories and fat, but I used a recipe for a nut-free pesto from i heart wellness that was easy to make, healthy and absolutely delicious!!

Pesto-tastic Veggie & Quinoa Bowl
1 c. quinoa
2 c. water
1/2 tsp tumeric (optional)
2 - 3 c. veggies, chopped (use veggies that you love)
lemon wedges (1/4 of a lemon)

Bring water to boil in medium-sized sauce pan. Reduce heat to medium, add tumeric and quinoa. Cook quinoa according to package. The tumeric gives a hint of flavour and gives the quinoa a beautiful golden hue.

Meanwhile, chop your vegetables. Place them in a steamer and steam for just a few minutes until veggies are tender crisp.

I don't know what happened, I just kept chopping until I had lots of veggies (I went a little overboard)

I had 4 - 5 cups of veggies and it took me approximately 5 minutes to steam the veggies in a microwave steamer. At the end, I felt I had way too many veggies, so that's why I suggest you use 2 to 3 cups of veggies.

You can use your favourite pesto for this recipe. Like I mentioned above, I used Kris's Nut-Free Spinach Pesto. I made and used  an entire batch because I like lots of pesto ~ you can smother your quinoa and veggies to your tastes. If you have any leftover pesto, simply put it into a well-sealed container and save for another day!! If you're like me, you won't have a hard time finding another use for it. I'd even eat radishes if they were smothered in pesto (& I hate radishes!!).

Once the quinoa is cooked, the veggies steamed and the pesto made, add everything together and mix well.

I put one lemon wedge with each bowl once served because I enjoy a bit of fresh lemon with my pesto. I also added a dash of salt and pepper. You can add these things according to your tastes.

Isn't that a pretty looking dish?It would be a lovely side at a dinner with friends or family.

Serve & enjoy!!

What type of pesto is your all-time favourite? I always go with the usual spinach & basil (usually with pine nuts), but I have seen so many different varieties.

Have you ever used quinoa before? Do you think you will??

Have a wonderful evening,
Andrea