I actually ate this tempeh/quinoa bowl Friday (a million years ago in blog land) in about 60 seconds flat when I was running out the door to my volunteer outpost at the Charlotte Mecklenburg Health Department. I’m working with the Fruit & Vegetable Coalition, which is aimed at increasing the percentage of the Char/Meck population that consumes 5 servings of fruit/veg a day from 20% to 25%. Pretty dismal numbers, right?
Their initiatives center around community and school gardens, farmers markets and eating locally/seasonally. I can get behind all of that and am primarily helping out with marketing materials, social media, etc. right now.
So the lunch? On Fridays, I only have about 45 minutes in between lab and leaving to volunteer during which time I need to eat. Too bad I spent most of those minutes rambling on to Stew about what I think about Walmart’s Michelle Obama-backed healthy food initiative. But that’s another post for another day when I wake up at 6:30am for no reason. Don’t even get me started on how one study found that having a Walmart nearby actually made people fatter over a nine-year research period…
Anyway, in about 15 minutes flat I:
- Chopped celery, shredded carrot
- Sauteed those veggies in olive oil
- Threw in already-rinsed black beans and chopped tempeh
- Added liquid aminos for flava and a generous pile of quinoa for carbs
Top it off with an avocado and you’ve got a delightful, albeit rushed, lunch.