What To Take To Work: The Lunch Box Dilemma!

I don’t know about you, but I have so many memories of opening the refrigerator door and staring into oblivion wondering what I’m going to cook for dinner – and hoping that I may have enough left overs to pack into the lunch box the next day.

Because let’s face it, wondering what to take into work every day can be a real “lunch box dilemma,” – particularly when you’re suffering from fatigue and exhaustion.

Which is why I’d like to share with you my ‘Stamina Boosting Thai Fish Cakes with Lemon and Parsley Quinoa’ because it passes my 4 “Too Tired To Cook” mandatory checklist:

1. It’s easy to prepare
2. It’s fast to make
3. It’s tasty to eat and most importantly …
4. It’s particularly nourishing for an energy depleted body!

Health Benefits of Quinoa

Quinoa was once called “the gold of the Incas” by native South Americans, because they recognized its value in increasing the stamina of their warriors. (Now that’s got to be good for tired, exhausted shift workers!) It’s also high in protein, a good source of manganese and magnesium, iron, copper, phosphorous, and B vitamins.

Ingredients

450g snapper
2 tsp fresh coriander
3 tsp fish sauce
2 tsp sweet chilli sauce
3 egg whites
1 garlic clove (finely chopped)
1 kaffir lime leave (shredded)
zest and juice of 1 lemon
1 tablespoon avocado oil

1/2 cup quinoa
zest and juice of 1/2 lemon
small handful of fresh coriander leaves, chopped

Method

Finely chop the snapper in a food processor. Add the coriander, fish sauce, chilli sauce, egg whites, garlic, lime leaves, lemon zest and juice and avocado oil. Mix together and shape into 8 patties.

Lightly oil a non-stick frying pan and cook the patties in batches for 3 minutes on each side.

Meanwhile, wash the quinoa in plenty of cold water and drain. Put in a saucepan with 250ml of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed. Leave to stand for 5 minutes, then mix with the lemon zest, juice and coriander.

Serve the fish cakes on a bed of quinoa and drizzle with sweet chilli sauce.

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