As discussed yesterday, I’m in full gallivant mode this summer. We were in Texas last weekend (happy engagement to Francie and Carson!) and headed to Michigan tonight (happy-early-wedding wishes to Papo and Ursula!) and off to Texas again for July 4th (happy hotdogs to me!).
Which means lots of sunshine, sandy beaches, boozy brunches, and short Fridays. Buuuuuuut it also means Friday date night is in airport terminals and Sunday night dinner — usually a solid opportunity for homemade food with lots of leftovers for lunches — is burgers and sodas on a tray table 30,0000 feet in the air (I had not one but two Whataburgers last weekend and, no matter what I’m about to say, I have #noregrets).
So I’m eating trash all weekend long and then I have to go out for lunch because we don’t have any delicious leftovers. And when I go out for lunch I leave the building with every intention of getting a salad. I swear. But somehow I always wind up in line for a burger. Weird, right? Anyway, on Monday I wandered to Pret-A-Manger in my black-out detour away from the salad place. I was making a beeline for the chicken avocado sandwiches when something else caught my eye — a bowl with quinoa, pickled cabbage, edamame and a hard boiled egg. A Power Lunch. (No, really, that’s what it said on the label!)
Always down for a punny meal, I grabbed a Power Lunch to have alone at my desk while I worked (don’t worry, not as sad as it sounds — I made up for that completely pathetic lunch plan by meeting a friend for coffee and gabbing in the afternoon). And I loved it so much that I recreated it at home and I’ve been eating them all week long.
These jars are layered with a mix of quinoa and lentils, tossed with a homemade lemon shallot dressing. Next comes a layer of raw radishes and edamame, with a few cilantro leaves. Then a sliced hard boiled egg (for me) or some browned chicken sausage (for the BF) and a wedge of lemon. Now I’m power lunching all week long!
- 1 c. dried lentils
- 1 c. quinoa
- 3 lemons, two juiced and one cut into 6 wedges
- 1 shallot, minced
- 2 t. honey
- ¼ c. olive oil, plus 1 Tablespoon
- 6 eggs or 6 chicken sausages (or a combo)
- 1 bunch radishes, trimmed and cut into wedges
- 10 oz. shelled edamame
- ¼ c. cilantro leaves
- Salt and pepper