How to Stretch a Big Batch of Salad

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

A new-ish strategy of mine is to make a double or triple batch of a salad that can work both for lunches and as a side dish for dinners. This week, my son, Walker, helped me assemble a modified version of this quinoa salad -- in place of the hazelnuts and dried cranberries, we used almonds and dried cherries. He chopped the nuts and fruit while I cooked the quinoa and sautéed the onion and celery. I'm liking this new version of my cooking life with a trusty sous chef! 

For a little more substance, I wedged some leftover avocado and blood orange salad next to the quinoa. And for a little fun, dessert was this Almost Flourless Chocolate Cake (which, one could argue, is an adult brownie). 

What's in your lunch today? See some of the twins' past lunches.