The Best Desk-Side Quinoa Salad

#lunchideas #desklunch #plantpowered

Work lunches can be tricky. Something flavorful, but not too odorous. Something delicious, but not too laborous.

I get it, it's a fine line of balance. But that's where this quinoa salad comes in. Like many of my recipes, this one came from a moment of "oh shoot, I don't have anything for lunch tomorrow, and it's 8:30PM, and I need to raid my fridge for inspiration, and I have 20 minutes until I have to start getting ready for bed."

I'm an early bird, okay?

I like to use my stove as little as possible in the summer heat, so this salad is pretty low-key. When I have time, I will freeze a batch of grains to later thaw and use in situations like this. It's a #gamechanger. The salad went a little something like this:

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1 c quinoa, cooked and fluffed

1 c cooked wheatberries

1-15 oz. can of chickpeas, drained and rinsed

1/2 c cucumber, peeled and cubed

1/2 c cherry tomatoes, cut into bite size pieces

1/2 c red onion, diced

3 Tbsp capers, roughly chopped

8 sun-dried tomatoes, roughly chopped

1/2 c cooked peas (I used a freezer steamed bag)

1/4 c feta cheese, crumbled *

1/4 c pepita (or sunflower) seeds

Vinaigrette:

4 Tbsp olive oil

1 large lemon, juiced

3 cloves garlic, pressed or finely chopped

2 Tbsp fresh basil leaves, chopped**

2 Tbsp fresh oregano, chopped**

a couple hefty cranks of fresh cracked black pepper

1. Combine vinaigrette and toss with quinoa to coat. Add remaining ingredients and enjoy!

*Omit feta cheese to make #vegan

**you can definitely use dried herbs if you don't have fresh on hand, but if you can get your hands on some fresh herbs -- they make a world of difference!

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See, I told you that it was simple. Comment below if you try it out, and follow/tag me in your instagram pictures if you try this out! Use the hashtag #ATBNutrition. Enjoy!

xx,

Alexis