Later, Sad Desk Lunch!
Erin Kunkel
Put in some time on Sunday and you won’t wind up reaching for that premade Caesar salad at lunch. Take a cue from Portland recipe developer and stylist Alison Wu (wuhaus.com; @alison__wu) and roast chickpeas, veggies, and seeds; throw a pot of quinoa on the stove; and whip up a quick dressing. With these building blocks on hand, making lunch becomes almost a grab and-go affair. Here’s how she assembles a healthy, satisfying, infinitely riff-able salad.
How to Make It
In a lidded container, lay a base of quinoa, then a mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio, and lettuces.
Layer in roasted veggies. Try carrots, sweet potatoes, or cauliflower. Got an extra 2 minutes? Slice fresh radishes or fennel.
Top with roasted chickpeas, toasted pumpkin and sunflower seeds, and fresh herbs.
Pack dressing separately so the salad stays crisp.
Ingredients
Directions
In a lidded container, lay a base of quinoa, then a mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio, and lettuces.
Layer in roasted veggies. Try carrots, sweet potatoes, or cauliflower. Got an extra 2 minutes? Slice fresh radishes or fennel.
Top with roasted chickpeas, toasted pumpkin and sunflower seeds, and fresh herbs.
Pack dressing separately so the salad stays crisp.
