I have been bringing my lunch to work for years, but I don’t always do the best job of bringing filling and nutritious foods. Some days I bring too little of the right foods and other days I bring too much of the wrong foods.
I have found over the years that what I eat for lunch directly impacts my success for the rest of the day. If I don’t eat enough for lunch, I often find myself eating too much when I get home before dinner. Snacking between lunch and dinner has always been my weakness.
This year, I really want to work on bringing balanced lunches to work. I hope to focus on real foods, combining a healthy mixture of protein, complex carbs, dairy, vegetables, and fruit. The fun part is being able to try out new recipes in the kitchen!
This week I created a Curried Quinoa Salad, adapted from Eating Well Magazine.
2 cups water
1 cup uncooked quinoa
1 lime, juiced
1 tsp curry powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp coconut oil
2 medium zucchini, diced
1 small onion, chopped
1 cup grated carrot
In a pot, combine water, quinoa, lime juice, curry powder, cumin, salt, and pepper. Bring the pot to a boil, stirring occasionally. Once the pot comes to a boil, cover and reduce heat. Simmer the quinoa for 15 minutes or until the quinoa is cooked through. Once cooked, fluff with fork and set to the side to cool.
In a saute pan, heat coconut oil and then add zucchini and onion to the pan. Allow the vegetables to saute and soften, roughly 5 minutes. Remove from heat.
In a bowl, combine cooled quinoa, sauteed vegetables, and carrots. You can either serve the salad hot or cold. Enjoy!
This salad, which serves 4, is perfect for lunch. Serve it alongside 2 clementines and a piece of cheese and you’re good to go!
Nutritional Value (Based on the products I used)
-Weight Watchers 6PP