Description
Transform your lunch break with these vibrant and nutritious make-ahead work lunches! Packed with protein, fiber, and fresh veggies, this dish turns a mundane midday meal into a delightful culinary experience. Perfect for busy weekdays or as a tasty picnic treat, these meals are simple to prepare and will make your coworkers green with envy. Enjoy a flavorful feast that fuels your day!
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- ¼ cup fresh herbs (parsley or cilantro), chopped
Instructions
- Rinse the quinoa under cold water and combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then cover and simmer on low heat for about 15 minutes until fluffy.
- While the quinoa cooks, chop the cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
- Preheat the oven to 400°F (200°C). Toss drained chickpeas with olive oil, salt, pepper, and desired spices. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- In a large bowl, combine cooked quinoa, chopped veggies, and roasted chickpeas. Drizzle with olive oil and lemon juice; toss gently.
- Fold in fresh herbs before dividing into containers for easy storage.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Customize vegetables based on what you have on hand; feel free to add or swap any favorites. For extra flavor, consider adding feta cheese or avocado just before serving.