Lunch Prep - Vegetable Medley Quinoa Salad
January 16, 2023
: 5
: 30 min
: 2 min
: 30 min
: Easy
Planning your weekly lunch is a cinch when you prep your ingredients ahead of time and purchase premade ingredients such a rotisserie chicken. Sunday is prep day. Each week/day may be different. This Vegetable Medley Quinoa is one example of a 'Make Ahead Lunch'. After I wash and cut up all my vegetables and chicken I place them in individual containers so I can make up a salad for every day of the week. In less than a half hour I'm all set for a week of healthy lunches that will keep me energized. Use your favorite vinaigrette to top it.
Ingredients
- 1 head iceberg lettuce - chopped
- 2 5oz boxes baby spinach
- 1 red bell pepper - diced
- 1 10z bag shredded carrots
- 1 bunch scallions - sliced
- 1 cucumber - sliced
- 1 cooked rotisserie chicken - cut into bite sized pieces
- 1 14 oz can artichoke hearts - quartered, rinsed, and drained
- 1 15 oz can small white beans - rinsed and drained
- 1 15 oz can chick peas - rinsed and drained
- 2 8 oz Vegetable Quinoa Medley packages - cooked according to instructions (I used Kitchen & Love brand and it cooks in 90 seconds)
Directions
- Step 1 As with all fresh vegetables always wash your produce before cutting them.
- Step 2 Prep vegetables and place them in separate containers.
- Step 3 I prefer to assemble my salad the night before as opposed to making up 5 salads all at once. It gives me a chance to switch things up and I think it keeps the lettuce from wilting and getting mushy.
- Step 4 A little prep work on Sunday will have you eating healthy all week and saving money on a last minute lunch.
