I constantly hear from my students and clients that time is an issue for them in preparing healthy meals. I’m primarily working from the home office these days and I live in a walk up building. As much as those stairs are good for my heart – cooking just seems so much easier than running up and down the stairs, walking to my favorite take out place (at least 5 blocks away), standing in line to order food and then walking back to my apartment and up the stairs to consume said food.
This afternoon I cooked enough Quinoa for the week and made a steamed Swiss Chard and bean main dish. So many people shy away from both dark green leafy vegetables and beans, but I don’t know why. I used canned organic beans which I gave a rinse over and I destemmed the Swiss chard by hand (which took maybe 30 seconds) and then chopped it in strips and then turned the cutting board 90 degrees and chopped it in squares.
I put it in a 2 qt saucepan and steamed it with like 2 tbsp of water for exactly 2 minutes until it turned bright green. Then I added the rinsed beans (red beans, not sure what kind – no sodium added and organic in a can that said it was free of bisphenol-A!). I added a touch of sea salt (a few shakes) and a bit of low sodium soy sauce and two cap fulls (using the jar I had) of curry powder.
I spooned about 1/2 cup quinoa into a bowl and added the greens/beans on top. Delicious and took me less than 5 minutes to make. More bioavailable vitamins than a multi-vitamin, more calcium than 2 cups of milk (although many argue the absorption in vegetables with oxalic acid) and enough protein for my needs. Plus, I feel light, energetic and ready to tackle my academic needs of the day.
