S o u p o r s a l a d f o r s c h o o l /wo r k l u n c h

Moose Jaw Express.com - - Faces Of The Region - Car­rot Len­til Soup By Joyce Wal­ter For Moose Jaw Ex­press Quinoa Spinach and Fruit Salad

In just a few days, the bells will ring at schools as stu­dents and teach­ers re­turn to the class­rooms, en­ter­ing the last half of the year’s ed­u­ca­tional term. Pro­duc­ing healthy and hearty lunches is of­ten the dilemma faced in many kitchens. The Dairy Pro­duc­ers of Canada of­fers some sug­ges­tions that will sat­isfy the ap­petites of teach­ers and their stu­dents. ••• In a pot, heat but­ter over medium heat. Saute car­rots, onion, gar­lic, salt and rose­mary for about 5 min­utes or un­til onion is soft­ened. Stir in len­tils and wa­ter. Cover and bring to a boil. Re­duce heat to medium-low and boil gen­tly, cov­ered, for 15 min­utes or un­til len­tils and car­rots are soft. Whisk flour into milk and grad­u­ally stir into pot. In­crease heat to medium and sim­mer, stir­ring for about 3 min­utes un­til slightly thick­ened, but do not boil.

Stir in lemon juice and sea­son to taste with pep­per. Serve, sprin­kled with basil and green onion. Note: make the soup ahead of time then pack indi- vid­ual lunch serv­ings in mi­crowave­able con­tain­ers to re­heat at school, or at work.

••• In a fine mesh sieve, rinse quinoa well un­der cold run­ning wa­ter. Drain and set aside.

Whisk flour into milk and pour into a deep saucepan. Add wa­ter and salt and bring to a gen­tle boil over medium heat, stir­ring of­ten. Stir in quinoa and re­turn to a boil, stir­ring.

Re­duce heat to low, cover and sim­mer for 20 min­utes or un­til quinoa is ten­der and most of the liq­uid is ab­sorbed. Re­move from heat and let stand, cov­ered, for 5 min­utes.

Trans­fer to a bowl, add or­ange zest, fluff with a fork and let cool. Re­frig­er­ate un­til chilled or for up to one day.

Us­ing a fork, toss spinach with quinoa. Gen­tly stir in fruit, cheese and or­ange juice. Sea­son with pep­per to taste.

For school or work, pack cooked quiona in a readyto-serve lunch con­tainer. Pack other in­gre­di­ents sep­a­rately and com­bine just be­fore eat­ing.

Joyce Wal­ter can be reached at ron­[email protected]­tel.net

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.