Since I arrived in Italy I have taken on a new diet that include carbs, carbs, and more carbs. Don’t get me wrong, I LOVE all of the paninis, pasta, pizza, ect., but sometimes I need a little break. My desire for a fresh, health, and carborhydrateless) meal inspired this hearty salad.
- 1 Avocado; diced
- 1 pint cherry tomatoes; halved
- 1 (8oz) can chickpeas
- 1/2 cup wheat berries or spelt grains; cooked
- Salt and pepper
- 1 Tbsp olive oil
- Juice of 1 lime
- 1/2 Tbsp Honey
- 1/2 tsp granulated sugar
- Cook wheat berries or spelt according to package directions. Let cool.
- In a large bowl toss avocado, cherry tomatoes, chickpeas, and wheat berries.
- In a small bowl stir olive oil, lime, honey, and sugar.
- Pour dressing over avocado mixture and toss gently. Salt and pepper to taste. (makes 3-4 servings)
It seems like everyone and their mother have recently discovered this nutritious little grain called quinoa. This tiny grain is packed with protein, vitamins, and minerals. One cup of cooked quinoa contains 8.14 grams of protein, only 3.4 grams of fat, 15% of your daily recommended iron intake, 21% of your daily recommended fiber intake, and much more! Why didn’t I start eating this sooner?
I have only just started cooking quinoa within the past couple months, and since then I have fallen in love. It makes for perfect healthy lunches that are not only delicious, but leave me pleasantly plump for several hours. One of my favorite quinoa dishes that I’ve made is this Greek Quinoa and Avocado Salad.
I should probably explain the not so beautiful looking avocado. If you’re like me, cooking for only one person, you likely only use one half of an avocado at a time and you are left wondering what to do with the other half. Thanks to Pinterest, I discovered a genius way to keep the other half from going bad! Simply wrap the avocado slice (still in the skin) tightly in saran-wrap, then put it in a freezer bag and store it in the freezer for up to two weeks. As you’ve probably guessed, the avocado pictured here is one of my previously frozen slices, which is why it looks so shiny. But believe when I say it still tastes just as fresh as the day I bought it!
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 cup water
- 1 cup cherry tomatoes, quartered
- 1/4 cup finely chopped red onion
- 1 ripe avocado, diced
- 1 tablespoon lemon juice
- 1 tablespoon lite olive oil
- 1/2 teaspoon salt
- 1/3 cup crumbled feta cheese
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered for about 15 minutes, or until the liquid is absorbed.
- While quinoa cooks, whisk together lemon juice, olive oil, and salt in a small bowl.
- Transfer quinoa to a medium sized bowl. Add tomatoes, onion, and avocado, stirring to combine.
- Add dressing to quinoa mixture, tossing to coat.
- Top with feta cheese. This makes 2 lunch servings or 4 side dishes
Keeping in mind that I already had the olive oil and lemon juice, this recipe only cost $4.63. That means you would get two lunches for only $2.32 each! I can guarantee you won’t pay any where near that amount on a lunch out.
- Quinoa $6.35, but I only used a quarter of the package for this recipe making it $1.59
- Avocado $1.29
- Red Onion $1.00, but I only used half the onion for this specific recipe making it $0.50
- Cherry Tomatoes $2.49, but I only used half the container for this recipe making it $1.25