Description
Transform your lunchtime routine with this vibrant and nutritious Healthy Make Ahead Work Lunch. This quinoa salad is a perfect blend of fresh vegetables, protein-packed kidney beans, and a zesty olive oil balsamic dressing. Ideal for busy professionals, it offers a satisfying meal that can be prepped in advance, eliminating the stress of decision-making during hectic workdays. Each serving not only keeps you energized but also allows for personalization?mix in your favorite veggies or proteins to suit your taste. Enjoy a delicious and wholesome meal that supports a balanced diet on-the-go.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups mixed greens (spinach or arugula)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 1 can (15 oz) kidney beans (rinsed)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Rinse quinoa under cold water; combine with 2 cups water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- While quinoa cooks, chop mixed greens, halved cherry tomatoes, and diced cucumber; combine in a mixing bowl.
- Rinse kidney beans and add them to the vegetable mixture.
- Fluff cooked quinoa with a fork and mix into the large bowl with vegetables.
- In a small bowl, whisk olive oil and balsamic vinegar for dressing before pouring over the quinoa salad.
- Divide into meal prep containers, seal tightly, and refrigerate.
Notes
For added protein, consider incorporating grilled chicken or tofu.
Experiment with different veggies like bell peppers or carrots for variety.
Store leftovers in airtight containers for up to four days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 container (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg