Between my job at the gym, babysitting and my dietetic internship starting (which I’ve been loving!!), I’ve been packing my lunch almost everyday. I don’t know about you, but to me, a plain old sandwich day after day gets old! Plus, the traditional sandwich mixing of cheap, over-processed, nitrate-added deli meat and preservative-filled bread just does not scream nutrition to me.
I like to mix up my sandwiches with things like PB&J tortilla and an open-faced avocado & Ezekiel bread, but for the most part, my “entrée“ of lunch is something like a salad or leftovers.
The few requirements I prefer are that it doesn’t get soggy or wilt, won’t spill out the container in my lunch box and that it tastes good of course!
So for lunch last week, I mixed together a quick and nutritious quinoa salad that can easily be modified to fit anyone’s taste-buds.
- 1 cup Quinoa
- 2 cups Water
- 1.5 cups cooked Garbanzo Beans
- 1 medium cucumber, chopped
- 4 oz. Fresh Mozzarella, chopped
- 1/2 large red onion, chopped
- 1 Tbsp. Lemon Juice
- 2 Tbsp. Olive oil
- 4 Tbsp. Goddess Salad Dressing
- Salt & Pepper, to taste
Begin by placing water and quinoa in a rice cooker. Turn on and wait until cooked. Fluff with a fork and pour into large mixing bowl or tupper-ware container. Mix in beans, cucumber, mozzarella and onion. Once evenly distributed, pour on juice, OO and dressing. Salt and pepper to taste. Mix until uniform throughout. Store in airtight container for up to 7 days. Spoon and serve all week long!
You can serve this on top of a bed of spinach or with chopped tomatoes. Hope you enjoy!