Today’s recipe is a winner. Hearty lentils, nutty quinoa and sun-dried tomatoes in a rich broth with spinach and kale…
Can I get an amen?
Did this Daylight Savings Time business get you all disoriented too? I have been a hot mess (more than usual) and can’t seem to get with it. I LOVE the warm weather months and sunshine as much as the next gal, but I was not ready to lose that hour.
On top of that, this quarter my Chemistry professor has had a knack for scheduling tests at really convenient times <–sarcasm. One of our exams was the day after the Superbowl which was just cruel. I was half studying, half watching the game and whole-heartedly stuffing buffalo dip in my face. The next test was the Monday after I moved out of my apartment and back in with my parents. Safe to say studying was a major struggle for that one. And finally, our most recent test was yesterday. Yes, as in the Monday after the time change. I have no words. No wonder I’m all screwed up.
So let’s jump into today’s recipe, before I say more things that don’t make sense.
I recently went to Panera and was pleasantly surprised to see their new(ish) broth bowls on the menu. I loved the Lentil Quinoa Bowl, and knew I needed to recreate it at home. It was super easy to throw together, and is awesome prepped ahead of time for a satisfying lunch. Enjoy!
- ½ Tablespoon Oil
- ½ an Onion, Chopped
- 1 Clove of Garlic, Minced
- 1 Cup of Lentils, Cooked (I bought mine pre-cooked from Trader Joe's)
- ¼ Cup Uncooked Quinoa
- ¼ Cup Sun-dried Tomatoes
- 3 Cups of Chicken Broth
- 1 Cup of Fresh Spinach
- 1 Cup of Chopped Kale
- 1 Bay Leaf
- ¼ Teaspoon Paprika
- ½ Tablespoon Miso Paste dissolved in 1 Tablespoon of Water
- Dash of Cayenne
- Salt and Pepper to Taste
- 2 Boiled Eggs, or 8 oz Cooked Chicken
- Heat oil in a large saucepan over medium heat. Add onion and garlic, sautee for a few minutes until fragrant, and onions are translucent.
- Add broth, quiona, lentils, sun-dried tomatoes, bay leaf, seasoning and Miso mixture to the pan.
- When the mixture comes to a boil, turn the heat to low. Cover the pan and allow to simmer for ~10-15 minutes or until quinoa is cooked.
- Just before serving, stir in kale and spinach and allow them to gently wilt in the mixture.
- Transfer to two bowls, topping each bowl with a sliced egg or 4 oz of chicken.
What are some of your favorite easy lunch staples?
Are you feeling a little sluggish after the time change?
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