I find that a solid, healthy lunch is often the hardest meal for me to achieve. Breakfast? Nailed it. Dinner? We often have planned. But lunch? Lunch often stumps me and without a plan, I tend to reach for the unhealthier options.
As much as I wish I craved leafy green salads, it’s just not likely for me. And if I do have a green salad, I’m usually choking it down. So I decided to create a salad-alternative bowl that still has a plethora of veggies, and added protein/carbs with the quinoa.
I prepared a large batch of chopped veggies in one container and a separate container of cooked quinoa for the week ahead so I can easily toss the two together and head out the door! Here’s how I made my quinoa veggie bowl:
Cooked and cooled quinoa (I cooked mine using vegetable stock instead of water to add extra flavor)
Assorted bell peppers (I used red, yellow and orange)
Cooked edamame (I bought the frozen, pre-cooked, shelled edamame from Trader Joe’s)
Red wine/olive oil dressing (this is my favorite)
Cut, drain, chop, all of your veggies. I eyeballed this entire process, but just chop as much as you think you’ll eat throughout the week. Add to a container and toss, allowing the veggies to combine.
Cook your quinoa and let cool. I put the cooked quinoa directly from the stove to a container and into the fridge overnight.
When ready to prepare your lunch, scoop a cup or so of quinoa into a bowl. Then, top with a couple handful of the prepared veggies.
To garnish, add some feta cheese crumbles and red wine/olive oil dressing.
So easy, healthy, and refreshing! Sometimes I’ll have a piece of toast or a few crackers on the side to help hold me over until dinner.
Are food and drink recipes something you’d like to see more of? My Food & Drink category is lacking, so I’d love to add more of my favorite recipes if you’d be interested! Let me know in the comments below — Xx, E