Here is a recipe that I like to make to fill my lunch-boxes. It is very easy to prepare large quantities of it, be it for lunches or weeknight dinners, for a picnic or a potluck. It’s cheap and tasty. I do not cook quinoa often enough, though I like it a lot. The jar always ends at the bottom of the shelf, hidden behind the rice and lentils. For this recipe, I use a third of red quinoa, which retains a nice crunch after being cooked.
I hope to get back soon to my normal posting regime on the blog: My shingles recurred and I’m exhausted. Meanwhile, I sleep as much as possible and try to overcome the stress caused by the end of my PhD. Being sick is a good lesson for me. I always thought I was invincible. I always do too much – a PhD, writing a book, keeping a blog. Since I’m eating well, everything should be fine, right? Wrong. Food is not the solution to everything. I eat 12 fruits and vegetables every day, drink green smoothies, manage my nutritional intake as others manage their finances yet, my body couldn’t sustain it all. At the beginning of my shingles, I refused to slow down. Not only did I not recover, but I grew even more tired. To all the overachievers out there, it is good sometimes, to do less. Doing less is sometimes doing more…
Quinoa + oven-baked potatoes with lemon and herbs
- 500 g quinoa (e.g. red and white)
- 1 kg potatoes
- 2 tsp black pepper
- 1 tsp salt
- 4 tbsp olive oil
- 1 lemon, juiced and zested
- 6 tbsp pumpkin seeds
- 2 onions
- 1 tbsp dried oregano or thyme
- 10 cl white wine vinegar
- 5 cl olive oil
1 day ahead, soak the quinoa in a large volume of water. The same day, drain and cook in a pot with salt and water, about 10 minutes. Remove from heat and let sit for 20 minutes.
Meanwhile, preheat the oven to 200°C. Cut the potatoes into 1 cm cubes. No need to peel them if they organic. In a bowl, combine with pepper and salt, add 4 tsp. olive oil and lemon zest.
Spread the potatoes on a baking sheet and bake for 25 to 40 minutes (depending on the oven). Ideally the potato cubes brown at the edges smile
Drain the quinoa, pour into a large bowl. Add the potato cubes, pumpkin seeds, thinly sliced onions and dried herbs.
Prepare the vinaigrette with vinegar, lemon juice and olive oil, then pour over the salad. Mix. Store in a cool place for up to 5 days.