I spend too much time packing my kid's lunches. Over thinking what to include, making sure there's always a variety throughout the week and that it's healthy, all while playing Tetris with the different sized containers that fit in their lunch boxes. But then for my lunch? I quickly eat the first thing I see in the pantry, usually a granola bar of some sort, and move on to the next task. Next thing I know it's 2:30 and I'm wondering why I don't have any energy. Enough is enough!
My favorite healthy eating tip is to have healthy food accessible. On a slow day, make a batch of something healthy that can be eaten quickly on the busy days.
It works for me to keep a batch of quinoa in the fridge that way I can heat some up for a quick, healthy lunch and as a plus, it can also work as a side for dinner. This is one of my favorite ways to jazz up plain quinoa.
Here's what you'll need for this recipe.
Sliced mushrooms (these are portobello's)
Minced garlic (I used 4 cloves)
Scallions (2 bunches)
Salt & Pepper
Your favorite oil for sautéing
1/2 cup white Quinoa
1/2 cup black Quinoa
Parmesan cheese - optional
Rinse your quinoa very well before cooking! This takes the bitterness away. Follow the cooking directions for your quinoa. (For mine, I used 1 cup of quinoa to 2 cups water. Bring to a boil, turn down to a simmer, put the lid on and it's done in 10-15 minutes.)
*Some say the black quinoa takes a bit more cooking time than white. I cook mine together for the same time and like the difference between the two. Of course, this can be made with white alone.
Sauté the mushrooms, scallions, and salt and pepper in the oil until soft, then add garlic and cook for 2 minutes or until fragrant. Add this mixture to the cooked quinoa. Serve immediately or refrigerate for later when cool. Before serving, or reheating, parmesan cheese can be added on top.
You deserve a healthy lunch too! Enjoy!