Hangry /ˈhāNGgrē/ (adjective): immense crankiness, anger, and low amount of patience due to an empty stomach growling for food
Do you ever get hangry? I get pretty hangry on a daily basis. I usually eat a lot and often. But some days, when I’m busy and on the go, setting aside time to eat or grab a snack escapes me. I start to get tunnel vision, and all of a sudden everything around me turns into something edible. Telephone poles become carrots, textbooks turn into lasagna, and my wimpy bottle of water becomes a thick chocolate shake.
I want a wholesome meal to make my hanger go away. But the last thing I want to do is spend oodles of time cooking. More time = more hanger.
To avoid these little episodes, I try to have a lot of my cooking done ahead of time. Since this is not always possible, I like to make sure I have pre-cooked grains in the freezer to serve with some veggies. Quinoa freezes really well, especially with this muffin tin method.
I understand that not everyone is prepped and prepared with pre-cooked quinoa, so I’ve provided the cooking directions in the recipe. Just know that you can cut the prep time immensely if you set a pot to simmer on a lazy Sunday afternoon.
It’s important that you layer the bowl as directed. The quinoa goes on top of the greens. The warmth from the quinoa will wilt the greens slightly – this way they’ll maintain their crunch factor but won’t get overcooked. Firm silken tofu is the last layer. You’ll love this type of tofu because it requires little to no prep. Just drain, slice, and serve.
Halt your hanger with the poppin’ protein bowl.
Poppin’ Protein Bowl
Author: Palette Dining
Prep time: 20 mins
Total time: 20 mins
Serves: serves 1
- [i]The Bowl[/i]
- ¼ cup quinoa, uncooked
- large handful of mixed greens or spinach
- 150g soft tofu
- 1 teaspoon black sesame seeds
- 1 Tablespoon chopped green onions
- [i]The Dressing[/i]
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons honey or agave
- Begin by cooking the quinoa. In a small saucepan, combine the quinoa with ½ cup of water. Turn the heat to medium-high to bring to a simmer. Once simmering, cover and reduce heat to low-medium to maintain a low simmer. Set a timer for 15 minutes.
- Make the dressing. Whisk together all dressing ingredients in a small bowl and set aside.
- In a bowl, add the mixed greens. Once the quinoa has finished cooking, remove from heat. Layer the cooked quinoa on top of the greens.
- Chop the tofu into small, bite-sized pieces and place on top of the quinoa. Sprinkle the sesame seeds and green onions on top.
- Drizzle the dressing over top of the bowl, and serve immediately.