As a stay-at-home mum lunchtime just doesn’t hold the same appeal as it did before. Gone are the days when lunch was the highlight of my working day, when I could walk out of my office and have the choice of a myriad of international cuisines. These days it’s more likely to involve a hastily made salad or (on a really bad day) the baby’s mashed up leftovers!
But lately I have been making an effort to improve my lunchtime meals. I have noticed that if I eat a well balanced and nutritious meal at lunch it helps me to avoid the mid-afternoon slump and I seem to have more energy to deal with the post-nursery tantrums!
This Quinoa Bowl is one of my new favourite dishes to eat. It’s made with ingredients which I always seem to have in the fridge and can be quickly thrown together whilst also preparing something for the baby. Even better still, quinoa can be eaten hot or cold so if a baby kick-off means I can’t eat it straight away, it will keep in the fridge until later. A baby-proof lunch, I love it!
Although it looks and can be used like a grain, quinoa is actually a seed, making it completely gluten free. It’s an incredibly nutritious food with just one portain containing up to 8 grams of protein and 5 grams of fibre, guaranteed to keep you nicely full until dinner.
The ingredients in this Quinoa Bowl are of course completely interchangeable. If smoked salmon isn’t your thing then swap it for some cooked chicken or turkey. You can also chop and change the vegetables depending on what you have at home.
Quinoa Bowls are not just for home lunches either. You can also make this the night before, pop it into a jar or container and bring it to work. So versatile!
- Quinoa Bowl:
- 100g (1/2 cup) quinoa
- 2 eggs
- 100g smoked salmon, chopped
- ¼ cucumber, sliced
- 10 cherry tomatoes
- 1 avocado, chopped
- 3 tbsp creme fraiche
- 1 tsp dijon mustard
- Add the quinoa to a pan of boiling water and cook for approximately 15 minutes (or according to the package instructions). At the same time place the eggs in another pan of boiling water and cook for 7 minutes. When the eggs are cooked allow them to sit for a couple of minutes in cold water, before peeling and chopping them.
- Drain the quinoa, split it between two bowls and add the eggs, smoked salmon, cucumber, tomatoes and avocado.
- Make the dressing by mixing the creme fraiche and dijon mustard together. You can add more or less mustard to taste. Drizzle over the top and serve.