Description
Quick and nutritious lunch ideas perfect for taking to work.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup chopped mixed vegetables (bell peppers, cucumber, cherry tomatoes)
- 1/2 cup canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Cook quinoa according to package instructions and let it cool.
- Chop vegetables into bite-sized pieces.
- In a large bowl, combine quinoa, vegetables, and chickpeas.
- Mix olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour dressing over the salad and toss well.
- Top with feta cheese if desired.
- Divide into meal-prep containers for easy grab-and-go lunches.
Notes
- Store in airtight containers for up to 3 days.
- Swap quinoa for brown rice or couscous.
- Add grilled chicken or tofu for extra protein.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: healthy lunch, meal prep, quinoa salad