Lately I have been in a lunch rut. It seems that I get everyone else their lunch, but when it comes to mine I’m at a loss. I stand and stare into the fridge, trying to come up with something exciting to eat. This week I decided I needed to get out of my funk. On Monday I cooked one cup of quinoa, so that I would have it on hand when lunch rolled around. I decided to make myself a quinoa salad bowl, and here is how I made it:
- 1/2 cup of quinoa
- 1/2 cup of roasted butternut squash (I used pre-cut frozen squash, roasted in the oven with olive oil)
- 1/2 of sliced apple
- 1/4 cup of dried cranberries
- 1/4 feta cheese
Place all of the ingredients in a bowl and top with a honey dijon vinaigrette: 1 tbsp dijon mustard, juice from half a lemon, 2 tbsp olive oil, 1 tbsp honey, salt and pepper, place all ingredients in a jar and shake to combine. Pour desired amount over your salad.
This bowl has a perfect mix of soft, crunchy, salt, sweet and tart. I think that I am finally out of my lunch rut!