I am seriously craving clean food after a lot of eating out and work travel these last few weeks! I spent a lovely afternoon doing lots of veggie prep this weekend so I can put together quick and easy lunches all week. Here’s the first in my lunch series for this week: quinoa, sautéed mushrooms, organic pea sprouts, roasted garlicky kale and a simple dressing of truffle olive oil and a squeeze of lemon juice. Seasoned with just a few pinches of flakey Maldon sea salt and a crushed red pepper flakes. Perfection!
Roasted Kale: Spread chopped tuscan kale and chopped garlic on a baking sheet and drizzle with olive oil and a few pinches of salt (optional: pinch of red pepper flakes) – roast at 425F for about 10 minutes or so.
Sautéed mushrooms: In a pan over medium heat add a tablespoon or two of your oil of choice, add mushrooms and sauté, add chopped garlic when mushrooms are close to cooked thru. Season with salt and fresh herbs to finish – I used fresh oregano.
Quinoa – I just followed package instructions: bringing 2 cups of water with 1 cup of quinoa to a boil and then simmer until all water is absorbed and quinoa is cooked thru. Dressing was a few drizzles of truffle infused olive oil, the juice of half a lemon squeezed over the bowl and a few pinches of Maldon sea salt and red pepper flakes.
There are endless combos of these bowls – please share your creations!