You gotta see that video (link above)! Gary Vaynerchuk is very inspiring and he sends this powerful message of positivity. I really needed to see that video today, to get some perspective on life!
I'm getting louder, GaryV! I'm putting my message of positivity out there to quash the negative people.
People are great, people are kind, and the world is a beautiful place.
We are lucky to live in a country where we get fresh, clean water delivered to our taps, hot water to shower with, and a sophisticated sewer system...these are basic sanitary things that billions of people around the world live without. You don't realize how lovely they are until you have to do without them.
So, for a moment, thank your lucky stars that you do have those things. And imagine how un-creative and uninspired we would all be without basic needs taken care of. And now, we can use the gifts we've been given, to make our lives better.
The older I get, the more I realize that we are incredibly blessed as humans. And we have it so easy compared to previous generations.
Just my 2 cents. Sorry for getting a little preachy.
And now, my default, go-to quinoa lentil salad recipe! This is great for lunches, a quick bite before heading out the door, or even for breakfast!
Ohh, and lentils have 18 grams of protein in them (per cup), so they're a wonderful bean to use, plus lots of fiber! Quinoa has many essential amino acids that are missing from lentils so they pair well together, and taste great too.
Quinoa & Lentil Salad
Servings: 6 Prep Time: 15 Min Total Time: 45 Min
1 cup dry "French" green lentils or black lentils
2 cups of water or chicken/veg stock
1 whole Bay leaf
2 tsp fresh, chopped thyme (optional)
3/4 cup uncooked white quinoa
1 1/2 cups water
1/4 tsp sea salt
1/2 bunch parsley chopped fine
1 clamshell cherry tomatoes cut in half or 1 large tomato chopped
1 cup olives chopped
Other veggie options: bell pepper, steamed broccoli, raw kale cut fine, capers, sauerkraut, cucumbers, roasted red peppers, steamed cauliflower
1 3/4 cup olive oil
1/4 cup red wine vinegar
2 tsp salt
1 heaping spoonful dijon mustard (I love Maison Orphee brand because it is raw!)
To cook lentils: In a small saucepan, bring vegetable stock, bay leaf, and thyme to a boil. Add lentils, cover and simmer about 25-30 minutes - until lentils are tender, but not mushy. Remove from heat and take the lid off the pot so the lentils can cool.
While cooking the lentils, also cook your quinoa.If you have time, soak your quinoa and lentils (separately) overnight in their respective saucepans with the water + 1TB of liquid whey (from yogurt) or lemon juice. This helps with digestibility and makes the vitamins easier to absorb.
To cook quinoa: Add water, salt, and quinoa to another small saucepan and bring to a boil. Cover and simmer for 20-25 minutes until you can fluff it with a fork.
Meanwhile, chop up fresh veggies and olives. Then, mix together vinaigrette and toss cooked quinoa, lentils, and veggies all together. You likely won't use all of the vinaigrette so save some for a homemade salad! Serve it warm or room temp. Delicious with a glass of table red wine a sprinkle of feta cheese on top. The longer this sits the tastier it becomes!