Power Lunch

Two Problems--One Solution.

Problem #1- With our new no-meat-on-the-weekdays thing we got going on, the daily intake of protein needs addressing.

Problem #2- Lunch is difficult for me. Finding time to pack a lunch... sucks. Finding anything that sounds remotely good for lunch that is portable enough to take to school... sucks.

Solution?

Make-ahead grain salad. Whole grains? Check. Protein? Check. Quick convenience? Check.

I stumbled on this recipe/idea at Bitchin Camero... which is not to be confused with this bitchin Camaro or its obligatory, accompanying bitchin hairstyle.

The whole idea is that you make a salad consisting of 1) a grain 2) beans/sturdy vegetables and 3) a dressing. The salad can be made in bulk and refrigerated for a week's worth of lunches. Unlike a leafy salad, where adding the dressing necessitates immediate consumption, this sturdy salad can just marinate in the dressing for days without becoming a texture nightmare.

This particular recipe is made with farro as the grain, edamame as the bean/vegetable, and a lemony basil-almond pesto as the dressing. I recommend only a couple modifications to the original recipe. There seemed to be too much farro for the amount of edamame, so I cut the amount of the grain to about 1 1/2 cups uncooked. Also, as a garlic lover, the 6 cloves in the pesto makes it VERY garlicky. While delicious, it may be a bit much for a lot of people, as well as a questionable choice for a lunch, assuming you spend your days around other people. You could easily cut the garlic in half, as you see fit.


Farro:





Pesto:





Edamame:




Mix it all up:



Enjoy: