I slept in and extra hour this morning. It was pretty glorious. 🙂
Lucky for me I made my lunch for the week on Sunday, so no rushing to get that ready in the mornings.
Remember last week’s lunch for the week of BBQ turkey burgers I made for Jacob? Well I made him burgers again for this week. Same recipe but with beef instead of turkey + cheese on top.
I really like burgers too, but I’m more of a salad or casserole girl when it comes to lunches. No measly little salads though. I was a salad with bulk. Here we’ve got canned wild red salmon, feta, spinach and grain.
I’ve used these yummy little grains before. My uncle and aunt Arlene (yup hiking Arlene) go to France every year and for the past couple years she’s brought back grains + flours for me. These petit little grains are wonderful. I believe she told me they were related to spelt, which I’m a big fan of.
No French grains on hand? No worries. Substitute in any of your favorite whole grains here. Some great choices would be spelt, brown rice, wheat berries, kamut, kasha, barley or even quinoa for a quicker cooking grain.
The possibilities are endless, just make sure they’re whole grains!
The entire batch made enough for 5 generous lunches, but you could easily stretch it for 6…. I’m eating a little more now growing this baby and all. 😉
Salmon Feta Grain Salad
- 1 cup grain
- 8 ounces canned wild red salmon, drained and broken into chunks
- 6 ounces feta, crumbled
- 1/2 cup chopped green onion
- 4 cups spinach, chopped
- 3 tbsp olive oil
- sea salt and pepper to taste
- In a medium pot add the grain + 3 cups of water and a pinch of sea salt. Bring to a boil, then reduce to a simmer for 40-50 minutes, or until your grain is soft to the bite. Drain out any excess water and set aside to cool.
- In a large bowl combine the salmon, onion, spinach and grain. Toss together, then add in the olive oil, sea salt and pepper taste.
- Enjoy at room temperature or chilled.
Do you have a favorite grain you like to use in salads?
Previous 7 healthy salads to end (or start!) the year with (click on the picture to go to the recipe)
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