Easy, Healthy Recipe for Lunch
Want an easy-to-make lunch that delivers all the nutrition you need without exerting a ton of energy? This recipe is for you! It makes three servings, so you can make it in advance for several days of lunches.
Servings 3
Ingredients
Protein Base
- 1 bag frozen quinoa (approx. 3 cups)
- 1 can lentils (approx. 1-1/2 cups)
- Juice from 1 lemon (or lime)
- 2-3 tablespoons freshly chopped basil
- 1 tablespoon freshly chopped chives
- Salt, pepper and/or crushed red pepper to taste
Vegetables
- 1/4 cup corn (fresh or frozen)
- 1/4 cup grape tomatoes, sliced in half
- 1/4 cup bell peppers, chopped
- 1/4 cup green onions, chopped
- 8 Kalamata olives
Dressing
- 1/4 cup hummus (vary type for different flavors)
- Juice from 1 lemon (or lime)
Garnish
- Almond slivers
- Chopped walnuts
- Microgreens
Instructions
Protein Base
- Heat quinoa according to instructions on bag.
- Open can of lentils and rinse thoroughly.
- In a medium sized bowl, mix the quinoa and lentils together. Toss with freshly squeezed lemon juice and salt, pepper and/or crushed red pepper flakes and stir in thoroughly.
- Mix in freshly chopped basil and chives and stir in thoroughly.
Vegetables
- While the quinoa is heating up, chop the bell pepper and green onions. Also, according to your preference, dice up the grape tomatoes and olives (or leave them whole).
- Add chopped vegetables to quinoa and lentils and stir in thoroughly.
Dressing
- In a small bowl, mix 1/4 cup hummus with freshly squeezed lemon juice from 1 lemon. Stir together until it is the right consistency. Add more or less lemon juice to preferred consistency.
- Toss dressing over quinoa, lentils and vegetables. Mix thoroughly.
Prep for Single Lunches & Garnish
- This salad can be eaten immediately after making it, or it can be stored in mason jars (or similar lunch container) for lunches for the week.
- Garnish with microgreens, almond slivers and chopped walnuts.