Ingredients
To make this Quinoa and Veggie Salad Lunchable, you’ll need just a few simple ingredients that are easy to find at any grocery store. Here’s what you’ll need:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (use any color you like)
- 1 small carrot, shredded or chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for sweetness)
- Salt and pepper, to taste
- Fresh herbs (parsley, cilantro, or basil for garnish)
These ingredients combine for a nutrient-packed meal that is both delicious and easy to prepare. You can adjust the quantities and veggies based on what you have available or your personal preferences.
Step-by-Step Instructions
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, add the quinoa and water (or vegetable broth for extra flavor). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.
Step 2: Prepare the Vegetables
While the quinoa is cooling, you can prepare the vegetables. Slice the cherry tomatoes in half, chop the cucumber and bell peppers into bite-sized pieces, and grate or chop the carrot. For the red onion, make sure to finely chop it to avoid overpowering the other flavors.
Once everything is prepped, place the vegetables in a large mixing bowl. The colorful combination will not only make your salad look appealing but will also provide a wide range of vitamins and antioxidants.
Step 3: Make the Dressing
In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Whisk everything together until the dressing is smooth and emulsified. If you’re using a jar, you can also shake it well to combine all the ingredients.
The dressing will add a tangy yet slightly sweet flavor that complements the freshness of the veggies and the nuttiness of the quinoa.
Step 4: Assemble the Salad
Once the quinoa has cooled and the veggies are ready, combine them all in a large bowl. Pour the dressing over the top and toss everything together until it’s well coated. Garnish with fresh herbs like parsley or cilantro for added flavor and a touch of freshness.
Step 5: Pack the Salad into Lunchboxes
To create the perfect lunchable, divide the quinoa and veggie salad into individual portions, and pack them into small, airtight containers or lunchboxes. This makes it easy to take your healthy meal on the go. If you’re preparing this for kids, feel free to add a small portion of dressing on the side for dipping.
Conclusion
If you’re tired of the same old boring lunch options and want something healthy, vibrant, and easy to prepare, this quinoa and veggie salad lunchable is the way to go. Packed with protein, fiber, and a variety of vegetables, this recipe is perfect for meal prep or a quick lunch on the go.
So, why not try it today? Customize it with your favorite veggies, protein, and dressing, and enjoy a tasty, nutritious meal that will keep you satisfied all day long. Healthy eating doesn’t have to be complicated or time-consuming—it can be as simple as this delicious quinoa and veggie salad lunchable!
