This dish looks like a side dish, I know. But I ate it for lunch. It won’t hurt my feelings, though, if you use it as a side dish, I promise. In fact, if you do, be sure to let me know what you decided to serve it with.
I mentioned in an earlier post about how challenging it can be for me to figure out what to take to work for lunch. I can’t have sandwiches because I can’t eat wheat and I just haven’t found any gluten-free bread worth the substitution. It just seems to be missing something. Probably gluten. I also don’t have access to a microwave or toaster oven or anything else I can use to heat up my food. So I need lunch items that I can eat either cold or room temperature. This little green bean salad fits the bill perfectly. There’s no doubt that with the broiled goat cheese it’d be delicious warm. And I confess to sneaking a bite just after it was finished. There’s definitely no doubt.
This morning I came across two beautiful things at the Farmer’s Market: deep purple sweet Maui onions and bright orange carrots. They didn’t immediately seem to go together but I knew right away that I wanted to roast the carrots so, at the last-minute I thought the onions would be a nice addition.
Quinoa is one of those foods that makes last-minute, thrown-together, dinners feel like culinary haute couture. It’s ready in less than 3o minutes and, like rice and pasta, has lots of options.
Last night was a night that called for something quick and easy. Work was exhausting and traffic was excruciating (2 hours on the 405…too bad I’m not drinking anymore). Looking around I gathered a leek that had definitely seen better days, some sun-dried tomatoes packed in oil and a cup of rainbow quinoa. Since the sun-dried tomatoes also came with great herbs I was even more ahead of the game.