You know how you can tell if a person is a vegan? By the way they pronounce “quinoa.” It’s true! I started out just like everybody else, calling it QUIN-OH-AH instead of KEEN-WAH. And now I laugh at people and slap them across the face when they say it wrong. Though I am fairly certain that my bestest friend still pronounces it incorrectly and I love her dearly. And would never slap her in the face. Unless there was, like, a bug on her or something. Right?
Anyway, this is one of the salads in Appetite for Reduction that I’d been avoiding. My husband dislikes about 90% of the ingredients in this salad, so I didn’t know how I was going to present it for dinner and get a good reaction. And guess what? I didn’t. He gloomily ate about 60% of it, and then dumped the rest in the trash. Poor guy. But you know who did love it? The small child whose hand you see in that photo: “More beans, please, Mama!”
That’s my girl, that’s my girl.
P.S.–want to know if you’ll like this recipe? You can basically guess. It’s not one of those tricky ones that tastes all different after you assemble it. If you like those ingredients, you will like the salad. It pulls no punches.
Appetite for Reduction suggests using tempeh in this bowl, but I didn’t have any extra tempeh–so I just dry-fried some tofu. I think that it probably had a milder flavor, since it’s missing the bitterness of tempeh, but I liked that! I made an awesome marinade for the tofu out of two tablespoons (each) of liquid aminos and chili garlic sauce with about 1/2 a cup of veggie broth. Score!
Can I get an amen for the mixture of peanuts and lime? Really, why isn’t there more peanut-lime goodness out there in the world? Would peanut-lime butter even be feasible? I may need to test this out.
I also had a ton of extra sprouts–I forgot to put them on the chef salad we had yesterday. So I put sprouts on this. Genius! And it furthers my thesis that sprouts belong on everything. Almost.
Normally, I eat a lunch that’s even lazier than this–just leftovers from the previous night’s dinner. I just typed nicht instead of night, I swear to you it’s because I was just reading some Old English. Holy crap! My past is coming back to haunt me. Curse you, BA in English.
Anyway, back to my lunch. I had just gone to the grocery store, but since everything I buy is to be made into something else, I have no convenience foods except for hummus. So, behold, the laziest lunch I could think of! I mean…of which I could think.
The Lazymen’s Lunch (serves 1 lazy person):
- 1/4 cup uncooked quinoa
- 5-6 cherry tomatoes
- 4-6 Kalamata olives
- 1 T dehydrated onion
- 2 T hummus
- 1 T water
- 1 tsp Balsamic vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp agave (to taste–if your tomatoes are very sweet, you probably don’t need it)
- salt & pepper to taste
Put the quinoa in a pot on medium-high heat with 1/2 cup water, and wait for it to boil. Once boiling, add the dehydrated onion, cover and turn down to a simmer. It should be done in 15 mins. In the meantime, take your handful of tomatoes and put them in the broiler (I have a little toaster oven for this). Broil them until they turn brown and the skins peel back.
Now, mix the dressing ingredients: thin your prepared hummus with the water, and then add the vinegar, mustard, and agave (if you’re using it).
When the quinoa and onions are done, mix with the dressing. Add in the tomatoes and olives. Ta-da! A terrific lunch. I will say, it did feel like it was missing something green, so maybe some spinach? Or a little basil? What do you think?