One of my favorite things to do during the weekend is to "cook ahead" for the week. Whether it's due to a busy schedule or sheer laziness, there's always a time when I want a good, healthy meal, and fast. This is a great salad to throw together in advance - it takes about half an hour and can provide several lunches or dinners that leave you feeling pleasantly full. I usually make this with whatever vegetables and spices I have on hand, which is a great way to use those last bits in the refrigerator drawer.

 

Here's the framework:

 

1 c uncooked lentils

1 c uncooked quinoa

various raw vegetables (totaling about 3 c diced)

various spices (about 1 tsp of each dried type)

1/3 c sunflower seeds

1/2 c balsamic vinaigrette (or to taste)

 

Start by cooking the lentils and the quinoa. In two separate pots, bring 2 cups of water to a boil. Add the lentils and quinoa to the pots, cover, and simmer for 20-30 minutes until the water is absorbed.

 

While the lentils and quinoa are cooking, dice up your vegetables. I used one large carrot, half a red onion, a small head of broccoli, and two small cucumbers. Toss the veggies, lentils, quinoa, and sunflower seeds, with balsamic vinaigrette, salt and pepper, and spices (oregano, dill, basil, mint mix very well). If possible, refrigerate for a few hours before serving - the flavors are absorbed over time.

Even though I'm sharing this "recipe" with you, there really is no right way to make this. Use whatever ingredients you have on hand, and be creative: couscous can be substituted for quinoa, or garbanzo beans for lentils. Celery, bell pepper, cauliflower, corn, and peas are also great substitutes. When possible, use raw vegetables so they are crunchy and high in nutrients.

 

Enjoy the time you've saved by cooking ahead!

One of my favorite things to do during the weekend is to "cook ahead" for the week. Whether it's due to a busy schedule or sheer laziness, there's always a time when I want a good, healthy meal, and fast. This is a great salad to throw together in advance - it takes about half an hour and can provide several lunches or dinners that leave you feeling pleasantly full. I usually make this with whatever vegetables and spices I have on hand, which is a great way to use those last bits in the refrigerator drawer.

 

Here's the framework:

 

1 c uncooked lentils

1 c uncooked quinoa

various raw vegetables (totaling about 3 c diced)

various spices (about 1 tsp of each dried type)

1/3 c sunflower seeds

1/2 c balsamic vinaigrette (or to taste)

 

Start by cooking the lentils and the quinoa. In two separate pots, bring 2 cups of water to a boil. Add the lentils and quinoa to the pots, cover, and simmer for 20-30 minutes until the water is absorbed.

 

While the lentils and quinoa are cooking, dice up your vegetables. I used one large carrot, half a red onion, a small head of broccoli, and two small cucumbers. Toss the veggies, lentils, quinoa, and sunflower seeds, with balsamic vinaigrette, salt and pepper, and spices (oregano, dill, basil, mint mix very well). If possible, refrigerate for a few hours before serving - the flavors are absorbed over time.

Even though I'm sharing this "recipe" with you, there really is no right way to make this. Use whatever ingredients you have on hand, and be creative: couscous can be substituted for quinoa, or garbanzo beans for lentils. Celery, bell pepper, cauliflower, corn, and peas are also great substitutes. When possible, use raw vegetables so they are crunchy and high in nutrients.

 

Enjoy the time you've saved by cooking ahead!