There are way too many days of the week that I find myself scrambling on what I should eat for lunch between meetings. It goes without saying that I want something nourishing that will not only fill me up, but give me energy to finish the rest of the day. Enter this: The Easiest Quinoa Salad Recipe Ever. It’s my #1 favorite brown bag lunch when I know I’m on-the-go all day. This stays well at room temperature if you’re in the car for awhile and extremely tasty. You can add any veggies you have on-hand, the quinoa is a great base because it’s protein-rich and lighter than other grains.

The best part? You can make up to two days ahead and it will still hold up perfectly–just keep the quinoa at the bottom and layer the veggies on top, don’t mix, and don’t dress yet.

Here’s how it’s done:

1/2 cup quinoa, cooked
Romaine lettuce, ribboned (you can use any leafy green)
1/4 cup garbanzo beans
1/4 cup cherry tomatoes, sliced
1/4 cup scallions, chopped
1 tbsp parsley or basil
1/4 cucumber, diced
1/4 avocado, diced
Crumbled feta or goat cheese

For Dressing:
Olive oil
Lemon Juice
Sea salt
Fresh cracked pepper

1. Mix all salad ingredients in a large bowl
2. For the dressing, mix one part olive oil with one part lemon juice and season to taste – drizzle over the salad
3. Serve immediately, place in the fridge for the next day, or separate into container for lunch on-the-go!

Enjoy your new favorite on-the-go lunch!

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