I consider myself pretty fortunate that I work in a place that has a very healthy cafeteria. There are lots of vegan and gluten free options, especially at the salad bar. Beets and lentils? YES! But, buying lunch everyday can add up pretty quickly. I like knowing it’s there in a pinch (or bout of laziness) but for the most part I like to bring my lunch. One of cheapest and easiest things to bring are what I call my ‘mash-ups’. My basic formula is a grain, a protein and a vegetable or two.
To keep it gluten free, I usually use quinoa or brown rice. I’ve tried brown rice pasta and millet, but they don’t hold up as well in the fridge for more than a day or two, let alone even overnight. I consider those ‘make and eat right away’ grains. I like to cook a pot of something so I have enough servings for the week, so it has to keep.
For protein I’ve used every kind of bean and lentil. My initial motivation in making these was ‘cheap’, and you can’t get much cheaper than beans and rice. Recently though, I tried edamame in my mash-ups for the first time and was really happy with the result. Gotta have some variety, right?
I use whatever vegetables I have on hand and season depending on whatever combination results. I try to bring everything together with what type of oil and spices I use. This week I made a new creation that sounds somewhat random, but tasted so good I can’t wait to make it again.
Edamame and Greens Mash-Up
1/4 cup quinoa, cooked
1/2 cup edamame
1 stalk of celery, halved and diced
handful of fresh cilantro
Toss everything in a reusable container and mix to coat. The recipe above is for a single serving, but I’ll double or triple it if I want to bring in lunch for a few days. I didn’t have it on hand, but I also think some lime juice would work great in this!
Also: pictures coming soon! I know what’s up – blogs operate sort of like Us Weekly, come for the pictures, stay for gossip. Hopefully I’ll get my camera sorted out soon and I’ll have the food blog equivalent of ‘Who Wore It Best?’ in no time…