Thursday, May 13, 2010

Quinoa and Greens

The Chef: Abby

The Menu: Seasoned, slow-cooked black beans and onions served atop tasty, fluffy quinoa comprised the bulk of this well-balanced lunch. Abby also prepared a delicious, leafy green salad complete with halved cherry tomatoes, shredded carrot, avocado, dinosaur kale, and mixed greens. Oh, and that little square of flatbread wedged between the grains and greens? That would be a slice of chickpea-filled naanwich. Yep, Abby is pretty much our favorite.

The Goods: While the frigid temperatures outside are currently less than delightful, we're still having a wonderful time here at the VNHQ. After enjoying a tasty, healthful lunch, we dived into delicious dairy-free desserts à la Raw IceCream Company and double chocolate wheat-free brownies from Allison's Gourmet. We were completely blown away by this scrumptious pairing of sweet treats, and have decided it would be best to probably end every meal this way. 

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