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.
- Brunch To-Go: Pumpkin Pie Smoothie
- Entrée: Leftover Quinoa & Spring Mix Salad with Spicy Acorn Squash
- 1 mason jar, plus a reusable straw
- 1 medium-sized partitioned container
- 1 square of parchment or wax paper
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
- Place the mixed greens in the large partition of the container. Cover the greens with a square of parchment paper, cut to fit.
- Scoop the quinoa into the small partition of the container, leaving room to one side for the tomatoes.
- 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.
- Halve the cherry tomatoes. Place them next to the quinoa in the small partition.
- Sprinkle the walnuts next to the acorn squash pieces.
- Set the two small lemon wedges on top of the tomatoes or wherever the will fit without getting mushed.
- Secure the container lid.
Pumpkin Pie 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
- 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).
- 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.
- Pour the smoothy into a mason jar or to-go cup with a good lid.