The Best Desk-Side Quinoa Salad
Updated: Sep 6, 2018
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:
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
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!
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!