2 Quick & Easy Lunches on the Fly

By Brigitte Meinders

I am one of those people who brings my lunch to the office at least 4 out of 5 days per week, usually 5 out of 5 days. My reasons include the fact that I haven’t found a place near my office that serves anything worth spending $10 for and I like to eat clean and know what is going into my food. Here are two super quick and easy recipes that you can throw together and bring to the office to keep in the fridge or bring with you to the beach or on a hike for a light and clean meal.

1) Simply Delicious Black Bean Salad

This super quick and easy recipe can be played around with and modified. This is ALWAYS a hit no matter where I bring it… for lunch or as a side to a dinner or BBQ.

Ingredients:

• 1 16-oz can organic black beans, rinsed
• 1 whole tomato, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh cilantro (or to taste)
• ½ white onion (or to taste), finely chopped
• Juice of 1 half of a lemon or lime (depending on preference – both are great!)
• ½ ripe avocado (optional, but adds a creamy goodness that is irresistible)
• 1 jalapeno, sliced (also optional, but an excellent addition for those who like some heat)
• Pinch of salt

Mix it all together in a large bowl and it is good to go! Goes wonderfully with some whole grain toast, and if you are looking to make a creamy dip, just mash all the ingredients and you get a delectable black bean hummus.

2) Quinoa with Mushroom and Asparagus

Another quick fix when in a bind, this recipe can be modified to include any veggies you have in your fridge and need to use up. I happen to love mushrooms, and the Asparagus adds a nice crunch!

Ingredients:

• ½ cup Quinoa (dry)
• 1 cup of water
• ¼ white onion, chopped
• ½ a bunch of asparagus, cut into 1-inch pieces
• ½ a package of sliced mushrooms
• Soy sauce (low sodium)

In a small sauce pan, add the quinoa and water and bring to a boil. Once boiling, put the heat on low and let simmer for 10-15 minutes. In another pan, add a splash of oil and sauté the onion until almost clear (about 3 minutes.) Add the asparagus, splash a little bit of soy sauce and stir for another 2 minutes. Then add the mushrooms and a little more soy sauce, mix well and let simmer over a medium heat until all the veggies are cooked to taste. Once the quinoa is cooked, pour it over the veggies, mix it all together, add more soy sauce to taste, and your lunch is good to go!

Published May 11, 2012 at 10:20 AM

 

About Brigitte Meinders
Brigitte Meinders is a New York City born yogi, writer, traveler and animal lover. She is a Wellness Program Manager at a health club in New Jersey who loves to inspire people to become their best selves possible. She enjoys spending time with her husband and two dogs, friends and family, and living, loving and laughing in the sunshine as much as possible!

Website: ShiningSoulYoga.com
Twitter: @Brigitte212 and Facebook: ShiningSoulYoga