Clik here to view.
____________
So there I was, sitting at my desk, pretending to tackle all of my outstandings, when the email came. The one that asked if I could take an assignment in Istanbul. In 4 days time. My thought process went something like this: YES. But I can’t. So no. But maybe I can. IN FOUR DAYS? No. Impossible. Totally impossible. But yes. I mean. Istanbul. Yes. Yes. Yes. Within 10 minutes of the initial email I had that internal debate, said yes, rescheduled all of my other appointments, checked the weather in Istanbul — no snow!, put all of my camera batteries on to charge, and started my packing list, including what I would be packing to eat on the plane.
I know, packing for a trip can seem daunting enough without packing food as well. But it makes life so much better, that it’s worth the tiny bit of extra effort. Especially these days. I mean, I love an airport Cinnabon as much as the next girl, and there are some really good airport eating options out there. But for the most part, the food that you get in airports and on the plane is bland and expensive and sodium laden. In not the good way. Having something tasty and virtuous to eat actually makes the stress feel somewhat less for me. And unless you are far more organized in life than I, there is plenty of food in your fridge that you should finish up before it goes bad while you are away. A cheese sandwich with bits of greens goes in my purse, along with a piece of fruit. A peanut butter and jelly sandwich in my carry on, along with a baggie of pistachios. And a grain salad. All of that keeps me covered for when my flight is endlessly delayed, the inflight meal is gross, and/or I get to my destination too late for a meal.
This miso scallion quinoa salad has become my go to over the past few months. Or as my tween nephew calls it “that pumpernickel stuff.” The fact that every member of my fairly fussy family asks for this salad on a regular basis is nothing short of a miracle. It’s a great side or base for fish, chicken, tofu or vegetables for lunch or dinner. Topped with a runny egg for breakfast. It’s good hot, warm, or chilled, which makes it perfect for toting around whether it’s for lunch at my desk, or dinner at 10,000 feet.
Quinoa has a nutty taste and superfood qualities — it’s a complete protein source and is also high in iron, magnesium, and fiber. It’s also incredibly easy and quick to cook, which makes it a great packing food. I bring 1 cup of water to a boil, and add 2 teaspoons of finely grated ginger, a spoonful of miso paste, and a 1/4 cup of chopped scallions. Once the miso has dissolved, I add 1/2 cup of red quinoa — rinsed to remove the saponin, a natural coating, which can make it taste bitter or soapy — and lower the heat and let cook , covered for 15 minutes. Remove it from the heat and let stand untouched for about 5 minutes. I then remove the lid and add a splash of olive oil, a heaping spoonful of grated parmesan, a few grinds of black pepper, and a bunch of chopped scallions, both the white and green parts. This is enough for me, but you can add other vegetables or shredded chicken as well.
Oh, and about 10 minutes after I got my lists done, the trip was cancelled. So not in Istanbul after all.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
