What to CookSalad

(Grain) Salad Days

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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.

My latest lunch fixation has been brown jasmine rice (which may be a made-up varietal, but I like it anyway) and quinoa. I boil salted water, add the rice, and cook it for 13 minutes; then I add the quinoa and cook the whole mixture for another 4 or 5 minutes. The rice ends up cooked but firm, and the quinoa is still a little crunchy. I never measure the two, but I tend to add about 3 parts rice to 2 parts quinoa. 

Once those are cooked, I add whatever mix-ins I have around. This week, it was yellow squash (grated, salted, and squeezed dry, and mixed in while the rice is hot, so that the squash softens a tiny bit), chimichurri sauce (extra from the steak with chimichurri for dinner we had this week), and pistachios. I laid a few slices of avocado on top for general healthfulness, a change in texture, and some additional yellow and green for my dual-chrome palette. The two dark orbs are ripe, fragrant plumcots from the Greenmarket. 

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

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Grains, Quinoa, Squash, Lunch, Summer, Amanda & Merrill, Not Sad Desk Lunch, Kids, Brown Bag Lunch, Amanda's Kids' Lunch