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Today was the last day of school and that means…Mya’s home for lunch!
After a 1/2 day, by the time Mya was home, she was starving. I knew she would be and I was ready with her favorite lunch.
Today was the first day that I was able to pick fresh squash from my garden and it was a good thing, because Mya loves quinoa and loves squash just as much!
It only took 15 minutes to put this delicious and nutritious lunch together. First, I rinsed 1cup quinoa, and put it on the stove in 2 cups water and 1/2 low sodium vegetable bouillon cube.
While waiting for that to come to a boil, I quickly sliced 2 squash thin and placed them on my pre-heated PAM coated double burner griddle. It takes about 7 minutes to get them browned. So I made the colorful salad.
The salad consisted of, mixed baby greens, roasted peppers, diced cherry tomatoes, sliced snow peas, marinated tofu, olives and marinated artichokes.
After flipping the squash and cooking the rest, the quinoa was done and salad was ready.
Time to eat…
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She wore it well….
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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