During the week I try to pack my lunch 4 out of 5 days.
All those little sandwiches and salads at cafes tend to add up,
both in dollars and calories.
I went through a phase where I ate the same 4 Lean Cuisine meals every week.
That quickly got old.
So I went on the hunt for good, inexpensive, nutritious lunches.
This post over at Can You Stay For Dinner inspired me
to make a big batch of quinoa and turn it into my lunch for the week.
It was tasty, healthy, full of fresh flavor, and easy to pack.
I'd highly recommend it, using any variety of veggies and herbs that your little heart desires.
2 cups cooked quinoa
1 cucumber, chopped
2 stalks celery, chopped
1 cup sliced grape tomatoes
4 green onions, sliced
1/3 cup crumbled feta
a few sprigs of fresh oregano
1/2 lemon, juiced
1 1/2 tablespoons olive oil
salt and pepper to taste
Let the cooked quinoa cool.
Add the chopped veggies and herbs.
Whisk lemon juice and olive oil together. Pour over quinoa.
Add feta. Sprinkle with salt and pepper.
Toss to combine.
This kept well for about 2 days. After that, the veggies started to get a little mushy.