An Endless Pot of Quinoa


Leftover rice pilafs and quinoa, scooped on top of fresh greens with an interesting topping, make a hearty one-container lunch. Next time you make one these as sides for dinner, throw in a little extra.  Having that prepared ahead is really helpful during a busy week.

The Menu:

  • Brunch To-Go: Pumpkin Pie Smoothie
  • Entrée: Leftover Quinoa & Spring Mix Salad with Spicy Acorn Squash

The Containers:

  • 1 mason jar, plus a reusable straw
  • 1 medium-sized partitioned container
  • 1 square of parchment or wax paper

The Recipes:

Leftover Quinoa & Spring Mix Salad with Spicy Acorn Squash:

  • 1.5 loosely packed cups of mixed greens or baby spinach
  • 1/3 cup of leftover quinoa
  • 1/6 of pre-roasted acorn squash
  • 1 handful of cherry tomatoes
  • 1 handful of walnuts, chopped
  • 2 small lemon wedges



  1. Place the mixed greens in the large partition of the container. Cover the greens with a square of parchment paper, cut to fit.
  2. Scoop the quinoa into the small partition of the container, leaving room to one side for the tomatoes.
  3. Slice the wedge of acorn squash into thin salad-size pieces. Place them on top of the parchment paper, leaving room to one side for the walnuts.
  4. Halve the cherry tomatoes. Place them next to the quinoa in the small partition.
  5. Sprinkle the walnuts next to the acorn squash pieces.
  6. Set the two small lemon wedges on top of the tomatoes or wherever the will fit without getting mushed.
  7. Secure the container lid.


Pumpkin Pie Smoothie:

Makes 1. Adapted from and inspired by two Oh She Glows blog recipes: Creamy Pumpkin Pie Smoothie & Velvety Butternut Cinnamon Date Smoothie.

  • 1 cup of fresh, roasted pumpkin (or half cup of canned pumpkin)
  • 4 mejool dates
  • 1 cup of rice milk
  • 1 tbs. of chia seeds
  • 1-2 tbs. of rolled oats
  • 1 handful of shredded coconut
  • 1 pinch of pumpkin pie spices
  • 1 capful of vanilla



  1. Stir the rolled oats and chia seeds into the rice milk, ensuring there are no clumps. Allow the mixture to soak overnight (or for at least an hour).
  2. Place all ingredients in a food processor, and process until everything is smooth and creamy. Add more cold rice milk if the mixture looks too thick.
  3. Pour the smoothy into a mason jar or to-go cup with a good lid.



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