Lunch, Thursday.

For tomorrow’s lunch:

Burrito-less burrito

I stacked the leftover quinoa (from Sunday’s dinner), rinsed canned black beans, chipotle salsa, chopped up avocado, red onion and cilantro, drizzled with lime juice.

Thai coconut/lime soup

• 4 cups water boiled with 1/2 a sliced red onion and 1 T lime rind and 1 T chopped ginger. If I had lemongrass I would have added it here
• 1 can coconut milk
• 1/2 cup lime juice (but 1/4 might be more to your liking, I like my soup sour)
• I threw in some frozen veggie dumplings and frozen vegetable medley (Trader Joe’s) with peppers, broccoli, carrots, mushrooms
• 1/4-1/2 cup each chopped basil and chopped cilantro
• 1 T soy sauce

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