I've been in a lunch rut lately.
Until this week, I had nearly the same thing for lunch. Every day. Since August. And many dinners too.
One grain + one bean + whatever veggies were in my fridge.
Quinoa and chickpeas with peas and corn.
Buckwheat with mung beans, lima beans and avocado.
By no means am I complaining. The meals were cheap and healthy. They didn't require refrigeration, and they tasted good at room temperature. Best of all, they kept me full until dinnertime.
Despite the ease of preparation, I just couldn't bring myself to eat the same thing again this week.
This dish helped. It's got the same basic breakdown of ingredients as my typical lunch, but it's got something a little more.
Coconut (and a little peanut butter, which never hurts).
It's fabulous. It's loaded with protein from the quinoa, almonds and tofu. The scallions, carrots and lightly blanched peas give it just the right amount of crunch. Every bite explodes with a combination of flavors.
Although it took quite a bit more work than my typical lunch, it was certainly worth it, and this dish will be entering my regular lunch rotation.