Quinoa with Lentils & Greens
About this series: My clients feel overwhelmed when they realize what it takes to really care for themselves with food. And I understand. I admit to them that I think of myself as “…so much work”.To be healthy, we have to give ourselves quite a bit of attention. Approximately six times a day we need to purchase or prepare food for ourselves. If we have kids and/or a partner/spouse, multiply that need by the number of mouths in the home. For health, the foods we choose can’t be just anything. I suggest to my clients that they give themselves something enjoyable and nutritious whenever they’re hungry. That way, each meal or snack can be an experience that satisfies and nourishes the body and soul, preventing later food cravings. Over time, I’ve come up with tons of really simple recipes that are enjoyable and nutritious and that require minimal prep time. Most of them are wheat or gluten free and dairy free since we have some food intolerances in my home. In this series, I will share one of those recipes each week.
Prep time: 5 minutes (if you pre-prep the quinoa)
1 tbsp of olive oil
1 cup quinoa (pre-cooked)
1 cup lentils (pre-cooked)
Small handful of Kale or Spinach (Sprouts Market has an unusually soft, boxed, organic Kale that is great for salads)
1/2 avocado (cut into slices or cubes)
Handful of vegan or regular shredded cheese
Salt to taste
This is a great on-the-go meal. If it’s going with me, I prepare it in the to-go container. The key to this recipe, and all the ones that include items like quinoa or rice is to pre-prep the grain at the beginning of the week. Each sunday, I make a large container of two grains – quinoa, rice, noodles, etc. I put them in a plastic container and store them in the fridge. When it’s time to prepare a meal, the grains are already to go.
Many grocery stores offer pre-made lentils. I prefer the pre-made lentils sold at Trader Joe’s. But you could also prep the lentils at the beginning of the week.
Combine cooked quinoa, lentils, kale or spinach and cheese in a frying pan. Cook at medium heat just until warm (about 1 minute). Transfer to a bowl and top with sliced avocado and salt. Enjoy!
Want help making the shift into a healthier mindset and body? Join us at Center for Eating Recovery for an 8-Week Eating Psychotherapy Group, Heal the Hungry Brain, or for Repair Your Reflection, our monthly, body image workshop where you will update the lens through which your see your body and start to build body esteem.
Alison Ross is the founder of Center for Eating Recovery in Agoura Hills, California. She is a licensed marriage and family therapist specializing in eating and body image. Alison was inspired to start the Center after healing her relationship with food and her body. Her mission is to help others rise above the obsessive and self-hating diet mentality in our culture to find true health through empowerment, awareness, love and self-care. The Center offers treatment for eating and body image problems across the spectrum including food addiction, binge-eating, emotional overeating, yo-yo dieting, bulimia and anorexia.