A healthy lunch bowl, packed with veggies, feta and roasted peppers! Preparing a healthy lunch the night before is such a great way to keep your health on track. Morning is often too busy to do more than throw a quick sandwich together, and it’s easy to go over the top when faced with all the naughty options at the nearest deli.
I like to make a huge bowl of this quinoa salad and serve it for dinner along with some chicken or salmon, and then save the rest for the next two days worth of lunches.
Add whatever veg you have in – snow peas, carrots, even mini broccoli florets work well.
The sweet tang from the roasted red peppers works so well with the creamy feta and salty olives.
These peppers are store-bought, but you can roast your own quite easily by charring them whole under the broiler. Once charred, leave them to cool, then peel off the skin and chop up the roasted peppers (discarding the seeds).
Use your favourite olives too. I like to use nocellara olives for their bright green color and buttery taste. They’re quite mild, which makes them perfect for anyone who isn’t usually keen on olives.
Make up a batch of this lovely quinoa salad for lunch, or prepare ahead to serve at your BBQ or picnic.
Ingredients for a Greek Bowl With Quinoa:
- 1 cup dried quinoa
- 2 cups vegetable stock
- 1 clove garlic, peeled and minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/3 of a small cucumber
- 10 grape tomatoes
- 2 whole roasted peppers – from a jar
- 3/4 cup crumbled feta cheese
- 1/2 red onion
- 1 cup olives
- 3 radishes
- Small bunch parsley
Step by step guide for a healthy bowl:
If you’d like to serve this salad with dressing, mix 1 part balsamic vinegar with 2 parts olive oil. Season to taste with salt and pepper.
- Place the quinoa in a small saucepan with the stock, garlic, salt, pepper and paprika. Bring to the boil, turn the heat down to very low and place a lid on the pan. Cook for 20 minutes, checking two or three times, giving the quinoa a quick stir so that it doesn’t burn.
- Chop the peppers, cucumber and tomatoes into small chunks. Slice the onion, radish and olives into thin slices.
- Once the quinoa is cooked, turn off the heat, fluff it up a little with a spoon and leave to cool.
- Once cool, add all of the salad ingredients to a large serving bowl.
- Serve up the bowl, tossing the everything together before dishing out onto separate plates.