Happy Sunday wonderful humans! How have you been? What did you learn this week? Did you try anything new? I for one have been busy planning wedding events all week- this is something completely new to me! I’ve gone from a person who has never even been a wedding GUEST to a maid of honour planning out a bridal shower and bachelorette activities. From the decor to the games to the colour scheme and food, I’ve found myself almost too busy to eat. I am really trying to focus on healthy options and not caving in and stopping at a drive-thru, so I’ve found the most cost and time efficient way to combat this is by meal prepping! My meal prepping, being a vegetarian, consists of washing and cutting my veggies in advance, as well as making couscous or quinoa ahead of time (as long as I know I will be eating it within a day or two) because it keeps so well in the fridge. I find the quickest and yummiest way to make a meal prepped dinner, is by making Buddha bowls! I think Buddha bowls are great because you can make them completely raw, completely cooked or a mixture of both. One thing I’ve learned about myself is that I become more satiated after eating a warm meal over a cold one. It is purely psychological and I realize that, but it is a very easy feat to conquer. Knowing my palette, I curated my favourite Buddha bowl that mixes a warm quinoa with fresh vegetables. The best part? It can be ready in 15 minutes or LESS!

**Makes 2 servings or enough to meal prep for 2 days**

Ingredients:

– 1 cup quinoa
– 1/2 cup field Greens
– 1/4 cup pre-sliced pre-sliced almonds
– 1 roasted red pepper (for time purposes, I purchased jarred fire roasted red peppers)
– 1/2 red onion
– 1 Cucumber
– 1/4 cup crumbled feta Cheese
– Walnut and red pepper pesto to taste (for time purposes, I purchased Jamie Oliver’s Walnut and Red Pepper Pesto)
– Protein (optional, ex. smoked tofu)

Directions:

In a sauce pan, bring 2 cups of water to a boil. Rinse 1 cup of uncooked quinoa thoroughly, drain and add to boiling water. Reduce heat to medium and cover. Cook for about 5-10 minutes. While quinoa cooks, finely chop red onions and slice a whole roasted pepper into thick, short strips. Next, slice and quarter the cucumber and set aside.

Once the quinoa is cooked, the water should be completed evaporated and the quinoa should be tender and fluffy. Let cool for a few minutes (to make sure the greens don’t wilt from the heat). I usually just pop the quinoa in the freezer for a minute or two and it brings the temperature down fairly quickly. At this point if your plan is to meal prep, halve the recipe and refrigerate the ingredients, otherwise it is ready for assembly immediately.

In a medium sized bowl, add desired amount of still warm quinoa and top with field greens, almonds, cucumber, red pepper, red onions, and crumbled feta. I like to add them to the bowl in separate piles so you can see the different colours and layers. I usually add about a tablespoon of pesto to the bowl after serving to replace a traditional dressing, but you can add as much or as little as you’d like depending on your taste preferences. I find a small amount of pesto goes a long way in salads and bowls, as it is packed with flavour. The warmth of the quinoa really aids in combining the pesto with the other ingredients.

Bon app├ętit!

**Just a reminder to all who reads this, you are a precious gift to this world and what you choose to do with the life you are given matters. If you are called to do something great and good, I encourage you to listen to that calling. If you’re still working on figuring out what your calling is, that’s okay. Just know nothing is impossible if you put your whole heart and faith into it**

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