Time for another Recipe Redux! Here is this month’s prompt: Limpin’ Along for Lunch
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
PS Don’t forget to Enter my Cabot Cheese giveaway on this post!
Lunch is a bit of a letdown meal for me… I always look forward to breakfast (oatmeal, yum!) and do most of my cooking at dinner which is where I get creative and experiment. Lunch leaves something to be desired so I can’t wait to read through my fellow bloggers recipes! Usually for lunch I eat leftovers from dinner (which are never as food as the real thing) or I batch cook something to eat every day that week (such as this or this)- aka more leftovers. However there has been a salad I have consistently gotten from a local restaurant week after week after week– I usually treat myself to lunch out once/week. I’m obsessed, continuing to go the same place time after time as evidenced by my Instagram account. This is literally the best salad ever and I can’t wait for you guys to make it, just go do it, trust me!
FYI this recipe will make 4-5 lunches for the week- portion/divide appropriately. This is more of an assembly of ingredients to make the worlds best salad than a serious recipe- the only thing you have to actually cook/make is the quinoa tabbouleh and its super easy. I recommend packing the spinach separately for fresher tasting, drier greens. This recipe is super forgiving but I do offer some portioning guidelines.
1 cup cooked quinoa
1/2 cup chopped parsley
1 pint cherry tomatoes, halved
1 large cucumber, diced
1 tsp garlic powder
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste
1 large bag spinach
1 can sliced beets
1 can artichoke quarters
4 -6 oz feta cheese
1 small jar Mediterranean olives
1 container tzatziki
- Combine all tabbouleh ingredients and mix thoroughly (best to marinate overnight for optimal flavor)
- Using 4-5 large Pyrex or Tubberware container begin portioning out ingredients
- One salad should have about 2 TBSP tzatziki, 3-4 artichokes, 8-10 sliced beets, 1 TBSP feta, 4-6 olives, and 1/2 cup tabbouleh piled on top of a handful or two of spinach.
How do you like to prep your lunch for the week?? What lunch do you usually get when you eat out??