Wednesday, May 14, 2014

Protein Power Lunch


A few weeks ago, I cooked up the Protein Power Salad from the Oh She Glows Cookbook.  I was so impressed by how well a protein salad went along with my smoothies, and I loved the flavor combination of tahini and lemon.  So, when it came time to make lunch salads the next week, I grabbed some quinoa, whatever veggies were in the fridge, and made up an amazing lunch salad.


Protein Power Lunch

Inspired by the Oh She Glows Cookbook

Ingredients:

1/2 cup red quinoa
1/2 cup white quinoa 
(can also use 1 cup of the same color, but I like to mix)
2 cups vegetable stock
4 cups spinach or greens mix
1 tbs coconut oil
1 cup shredded carrots
3/4 cup pumpkin seeds
1 diced jalapeno
1/2 cup loosely packed cilantro, chopped
1/4 cup green onions, chopped small
1 medium bell pepper, de-seeded and diced

sauce:
1/2 cup tahini
1 tbs tamari or soy sauce
2 tbs olive oil
juice from 2 limes
1/2 tsp salt
cracks of pepper


  • Cook quinoa with vegetable stock in a rice cooker or on the stove top per these instructions.
  • While quinoa is cooking, prep vegetables.
  • In a medium saute pan, heat coconut oil on medium high.  
  • Add in greens a handful at a time, sauteing until wilted, about 3 minutes.  
  • Set aside to cool.
  • Once quinoa has cooled, add to a large bowl with the greens.
  • Add in the carrots, pumpkin seeds, green onions and bell pepper.  Mix.
  • In a small bowl, combine sauce ingredients.  
  • Taste for salt preference and remix.  Add in any spice profile you like, but the sauce is good on its own.
  • Pour in sauce over assembled salad.
  • Mix and serve warm, or chill overnight and pack cold for lunches.  Good either way!




I had to pick every last piece of arugula out of this greens mix.   BLECK.  









Who said vegans don't get enough protein?  You could add a cup of cooked lentils to this recipe for even more of a protein power punch!

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