Lunchbox – one-pot greenoa bowl

So last week I introduced you all to greenoa.™

It’s a delightful mix of greens and quinoa and you can witness the history-in-the-making creativity BRAINWAVE for yourself just here.  

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Greenoa ft. zesty lemon chicken

However, last week I served it with lemony buttery chicken and some pan-fried spring onions and while it was DELICIOUS, it’s not vegan. And the lunchbox recipes always start vegan.

So, for this week’s lunchbox post I wanted to focus on the greenoa™ alone. I stripped it down, added a few more greens (because you can never have too many greens) and then built it back up again with lemon juice and chilli flakes and all the other yummy flavour-punchy foods.

Essentially grains and greens. But better.

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Greens in all their glory
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Grains in all their glory

What’s with all the quinoa?

I know. Quinoa has become the Kim Kardashian of the food world – it’s everywhere!

It’s one of those ‘superfoods’ that’s hip and trendy and cool. And to be honest, it’s got a lot going for it:

  • It’s a wholegrain, meaning we digest it a little slower, meaning it’s got a low glycemic index, meaning it doesn’t cause a hefty spike in blood sugar. Basically meaning yay for quinoa.
  • It’s high in protein and scores 9 out 9 when it comes to amino acids (that’s a good thing).
  • It’s a naturally wheat free grain so happy tummies all round.

BUT, be warned. Too much of a good thing doesn’t make it any better for you my friends! Quinoa is great, but there are loads of other grains and pulses out there that have a big long list of health benefits too. So don’t let the quinoa tell you it’s better than anyone else.

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Quinoa and greens getting all cosy in a bowl

All in moderation I say.

For example, couscous, rice, pearl barley, spelt, buckwheat, freekeh or bulgar wheat would all work well here, and in any quinoa recipe for that matter. I just chose quinoa cause I’m hip and trendy and cool…

Not really. I coined the term greenoa™.

That’s the kinda cool I’m going for!

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Also, greenoa™ bonus – this lovely lunchbox recipe will also keep in the fridge for a good few days, meaning you can make it on a Tuesday evening and you’re set for the rest of the week.

Assuming you head out on a Friday lunchtime because it’s Friday and you should!

 

P.S Kim Kardashinoa… let’s make THAT a thing!

 

To the recipe!

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Ingredients

  • 100g quinoa, rinsed and drained
  • 100g tenderstem broccoli, cut into smaller florets (you can use normal broccoli too)
  • 2 large handfuls kale
  • 50g frozen peas
  • 350ml vegetable stock
  • 2 spring onions, finely chopped
  • Handful of fresh herbs – basil, parsley or chives work well
  • 1 avocado
  • 1 tbsp olive oil
  • Squeeze of lemon juice and a pinch of lemon zest
  • Salt and pepper
  • Optional: pinch of chilli flakes

 

Sauce options

Roasted red pepper sauce | Salsa verde | Green or red pesto

 

Vegetarian options

Raita | Grilled halloumi | Crumbled feta

 

Meat and fish options

Zesty lemon chicken | Grilled fish | Steak | Pork chops | Rack of lamb

 

Method

  1. Pop the quinoa and stock into a saucepan, bring to the boil and then reduce to a simmer. Cook for 10-15 minutes or until the quinoa is starting to soften.
  2. Add the tenderstem to the pan, without stirring, and cover with the lid to steam. Cook for a couple of minutes.
  3. Add the kale, plus a little extra water if needed, and cover again. Cook for a further 5 minutes or until the veg has softened and is hot through.
  4. Lastly, add the peas and stir the quinoa and greens together in the pan. Continue to cook on a low heat for 3-4 minutes or until all the water has been absorbed. Simply drain if there’s any remaining water once fully cooked.
  5. Add the spring onions, olive oil, lemon juice and zest, parsley, chilli flakes (if using) salt and pepper and stir to combine. Adjust to taste.
  6. Pop in your lunchbox and top with the avocado, a lemon wedge and a sprinkle of fresh herbs.

 

Samantha x

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