quest (let's blame the GRE), it feels very nice to get back to fresh
veggies and pretty photographs. I threw this together last night as my
easy grab-and-go lunch for the week. It only took about half an hour
to get everything together, and now I have lunch for the whole week!
This is a great salad because it is flavorful, filling, and it
provides lots of iron and protein. The quinoa and chickpeas are both
fantastic protein sources and will keep you feeling full. To round out
my lunch I've been munching on baby carrots and enjoying a steaming
cup of Constant Comment, my favorite tea. Constant Comment always
reminds me of my grandmother. We always had some in the pantry ready
for her visits.
Salad:
Toss broccoli, cauliflower, and chickpeas with garlic, cayenne pepper, and salt
Roast them for 20 minutes at 375.
Toast quinoa lightly in a dry skillet until slightly fragrant.
Bring to a boil with 2 cups water for every 1 cup quinoa for 15 to 20
minutes or until the little "tail" unspools from each grain.
When everything is ready, toss to combine with the juice of one lemon
and refrigerated over night.
