The Lunchbox Salad

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THE LUNCHBOX SALAD
If you’re on-the-go and need something quick to eat that is 1) loaded with nutrients, 2) doesn’t require refrigeration for up to 5 hours, and 3) easy to eat… this is your new go-to recipe. And bonus, it tastes amazing! This recipe will last for up to three days, great for your wallet and allows more time for weeknight Netflix binges. Here’s how it’s done:

Ingredients
1/2 cup brown rice
1/2 cup quinoa
1/4 cup lentils
1/4 cup black beans
1/2 cup kale, chopped
1/3 cup parsley, chopped
1/2 tomato, chopped
1/4 cup slivered almonds
1/4 cup raw pumpkin seeds
Feta cheese, crumbled
Olive oil, about 1 tbsp
Juice of 1 lemon
S + P, to taste

Instructions
1. Layer all ingredients in a large bowl
2. Toss
3. Enjoy! Store leftover in refrigerator in airtight container

Looking for more lunch ideas? Here you go!

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13 comments

  1. I’m going to be the dense one here…:) When you list the grains, they should be cooked, yes? So, 1/2 c. of cooked brown rice, 1/2 c. of cooked quinoa, yes? I know it is obvious we don’t want to eat raw rice, but just a technical reader, I guess. Thanks for sharing – I can’t wait to enjoy.

  2. This is the perfect lunch, very healthy and highly nutritious. Nothing can be more fresh and delicious than vegetables! I use to eat very often this kind of salad, of course changing and combining several ingredients of the same kind.

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