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I’ll make almost anything into a salad. There’s something deeply satisfying about the crunch of the greens and the warm toppings.
This salad was born one afternoon a week ago when I pulled the leftovers out of my fridge and threw some food together. It was so pretty I had to take a picture.
For those of you who must have a recipe, I’m sorry. This is what I call a toss-together meal. I look at what I have, think about what would taste good together, and toss it on a plate.
Lunch for one in 5 minutes or less.
Dressings…a drizzle of extra virgin olive oil, a squeeze of lemon or lime, and fresh ground salt and pepper is my favorite stand-by. Once in a while when I want something with more umph I’ll mix up a yogurt and sour cream dressing seasoned with a few spices. For this, I’d use cumin and a little cayenne.
A Few Time Saving Tips
- Make extra protein packed quinoa when you have it for a meal and freeze the leftovers in small portions. You can thaw it in your microwave in no time at all.
- Freeze extra black beans, too. They’re not only tasty but full of fiber. I freeze them in their liquid in mason jars making sure to leave enough space for the liquid to expand.
- Always keep fresh greens and a couple favorite veggies on hand. Always. You’ll have what you need to make a healthier salad or side dish.
More Quick Meals
- Shredded Chicken Tortilla Soup – Put it together in 10 minutes and let your CrockPot do the work.
- Cottage Cheese & Fruit Salad
- Chicken & Butternut Squash Spinach Salad
Reminders
Two upcoming events that you can submit posts for:
- Go Ahead Honey, It’s Gluten Free – Guiltless Pleasures. Send your picture and link to amy2804 at gmail dot com by March 26th. More information here.
- Tuesday, March 30th I’m hosting a special edition of Slightly Indulgent Tuesday for Spring Cleaning – “Get the Gluten Out!” Make sure to link up your gluten-free recipe.
Find more like-minded cooks at Gluten Free Wednesdays and Real Food Wednesday.
What’s your best lunch in 5 minutes or less?
Ingredients
- 1 plate of your favorite salad greens
- shredded jicima
- cooked quinoa
- cooked black beans (I used this recipe.)
- cooked butternut squash chunks
- roasted, salted pepitas
- dressing of your choice
Instructions
- Top your lovely greens with shredded jicima, quinoa, and black beans. Place butternut squash around the edge of the beans and quinoa – this adds some color interest and tastes great, too. Sprinkle with a tablespoon or so of pepitas.
- Top with a complimentary dressing or a drizzle of good quality extra virgin olive oil, a squeeze of lime, and freshly ground salt and pepper to taste.
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Noelle
posted on March 24, 2010 at 7:58 am
Love it! Looks so delicious.
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Jenn AKA The Leftover Queen
posted on March 24, 2010 at 9:12 am
This looks so yummy Amy!
Most of my cooking is done in this fashion, but over the years I have figured out to have my laptop in the kitchen when I am just “throwing something together” – so I can start typing the recipe as I go! LOL! I love squash and black beans together!
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Amy Reply:
March 25th, 2010 at 2:50 pm
@Jenn AKA The Leftover Queen, That is smart, Jenn! I usually have a notebook but the laptop would save a step, huh?
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Diane-The W.H.O.L.E. Gang
posted on March 24, 2010 at 9:37 am
I think the toss together meals end up being the best!
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Hallie @ Daily Bites
posted on March 24, 2010 at 10:27 am
My 5-minute lunches often feature black beans as well. They’re just so tasty and easy to have on hand for salads, huevos rancheros, vegetarian burgers, stir-fries…the list is endless!
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Amy Reply:
March 25th, 2010 at 2:49 pm
@Hallie @ Daily Bites, I know…we seem to have the same palate. I could eat at your house every day.
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Wendy
posted on March 24, 2010 at 10:44 am
The salad looks great!
I know it’s cheating a little, but I have found it so much faster and easier for me since finding butternut squash already cut up at Trader Joe’s.
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Amy Reply:
March 25th, 2010 at 2:49 pm
@Wendy, I wouldn’t call it cheating. Sometimes semi-prepared foods are much better than eating out. You pay for the convenience but Trader Joe’s has great quality. I wish we had one in Dallas.
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Alta
posted on March 24, 2010 at 3:08 pm
Looks like the best kind of lunch!
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gfe--gluten free easily
posted on March 25, 2010 at 12:54 pm
I think some of the very best meals are made this way, Amy. And, I actually like that there is no recipe … no need to get obsessive about having just the right amount of this or that, just throw together the amounts you have according to what looks like the right amounts and enjoy!
All that said, I love this combo and will enjoy it the next time I make quinoa. 
Shirley
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Linda
posted on March 27, 2010 at 1:40 pm
That looks delicious. Those are good time saving tips. I need to remember to make extra quinoa to freeze. Thanks for sharing this at Gluten-Free Wednesdays.
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