This to me is the ultimate easy-high protein-healthy-but not your typical lunch. I don't really eat a lot of gluten so most sandwiches and wraps are not in my daily routine. I made this quinoa bowl with tofu, but chicken would be an excellent substitution! This lunch (or dinner) is a staple in my ovulatory phase.
Ingredients:
Makes ~4 servings
- 2 c quinoa
- 2 c water
- 2 large handfuls spinach
- 2 blocks extra firm tofu OR 2 chicken breasts
- 4 tsp poultry seasoning
- 4 tsp smoked paprika
- salt
- pepper
- cooking oil
- 2 c basil
- 1/4 c pinenuts
- 1/4 c olive oil
Directions:
- Prepare your tofu or chicken. For tofu, try to press it for 20 minutes before cooking. Chop the tofu/chicken into bite sized chunks. Season with oil, poultry seasoning, paprika, and salt. Air fry tofu/chicken at 400 for 12-15 minutes.
- Add quinoa, water, and a good pinch of salt to a bowl. Bring to a boil, then cover, decrease heat to low, and simmer for 20 minutes. Once the quinoa is done, add the spinach and mix into the hot quinoa to allow the spinach to wilt.
- In the meantime, you can make your pesto by combining basil, pinenuts, olive oil, and a pinch of salt to a food processor.
- To store, transfer the quinoa mix to a large container. Add the tofu/chicken on top, followed by a hearty drizzle of pesto on the very top.
When you're ready to make your lunch, all you have to do is grab a couple large spoonfuls of the quinoa bowl and transfer to a lunchbox! Then, just reheat in the microwave if you're at work. This dish is super versatile, so feel free to add any other extras like red pepper flakes, sun dried tomatoes, avocado, etc. Enjoy!!