Lunchroom Talk/Resistance & Indulgence

Well, since the 28 Day Challenge hasn’t started yet, I broke down and got the tuna salad Wed. night. I mean sushi grade tuna, barely seared and crusted with sesame seeds…OMG! With a creamy cucumber wasabi dressing.  No bread, no fries, no key lime pie. 

I did resist the yummy smelling turkey breast, made MY bowl of mashed potatoes with water and safe margarine and I made garlicy kale and mushrooms from Appetite for Reduction.  Even my brother who wrinkled his nose at the mention of kale liked it.  I passed on the chocolate cake desert and bought the ingredients for the black beans brownies I will make for Sunday when the nieces and nephew come over.  And unfortunately, I did not take any pics.

Fri. night I had black bean soup and a green salad at our Mexican restaurant – a handful of chips and salsa – plus one adult drink.

This is Saturday/s meal. Hopefully when I get the peas, I’ll remember to take a picture!

Quinoa Cranberry Salad w/ Garbanzo Beans & Nuts

1 cup Quinoa, washed and drained
1 1/2 cups water
1 cup green peas, fresh or frozen, blanched 2 min., (canned) rinsed and drained
4 ounces Craisens
4 ounces chopped cashews (or sub sunflower seeds)
15 ounces Garbanzo Beans, drained
1/2 cup finely chopped red onion
3 Tablespoons chopped green onions
4 cups baby salad greens or any leaf lettuce, torn or shredded
DRESSING
1 Tablespoon Olive Oil
2 Tablespoons Rice Wine Vinegar 
1 Tablespoon Balsamic Vinegar
1 Tablespoon
2 cloves garlic, finely chopped
1/4 teaspoon freshly ground black pepper, or to taste

Directions

Place quinoa, water and salt in a small saucepan. Cover and bring to a boil.
Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is
cooking slice the vegetables, blanch the peas and place in a mixing bowl with
the cranberries, nuts, and garbanzo beans. Prepare the dressing by
mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool.
When cool place in the mixing bowl and pour the dressing over. Toss to mix.
Serve as is or refrigerate for 30 minutes before serving.

Original recipe www.edenfoods.com
I had two big helpings – lord knows how many calories, but YUM!

Leftovers-Quinoa Salad & Asparagus

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4 Responses so far »

  1. 1

    Sparkle said,

    Jude looks like you are eating well

  2. 2

    Yes I am. (whispering now…I did eat a lot of popcorn at the Harry Potter movie today…shhh…)

  3. 3

    Luvsbulldogs said,

    Jude, I’m making this. Finally have all the ingredients for a recipe you posted.

  4. 4

    My Blog said,

    […] Leftover Quinoa Salad with added grapefruit for brunch (from last night’s Christmas party.  Recipe: https://veggieteach.wordpress.com/2011/07/23/lunchroom-talkresistance-indulgence/ […]


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