Lunchbox Idea – Quinoa Salad

Eating well starts by developing good habits. When putting Zaara Lina’s lunchbox together, I always keep in mind to have a good balance of protein, carbs and fats. I also make it a point that the lunchbox ingredients are colourful, after all we know how the saying goes “you eat with your eyes first”.

Preparing your child’s lunchbox can seem like just another thing on the list. If you stuck for inspiration, here is a colourful and balanced lunchbox suggestion. This one can easily be prepared the night before. Do not forget to ask you little ones to help with the preparation of their lunch. Let them do the chopping of the vegetables and the mixing of the quinoa salad. Placing all the accompanying ingredients in the lunchbox can also be a fun task. Keep in mind that getting them involved is a step closer to achieving the goal of an empty lunchbox when they return from school 🙂

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Print Recipe

Lunchbox Idea - Quinoa Salad

Keyword

eggs, feta, lunchbox, quinoa, salad

Prep Time

10 minutes

Cook Time

20 minutes

Servings

lunchbox

Ingredients

For the quinoa salad:

• 1 cup cooked quinoa cooled
• 1/2 cup cherry tomatoes quartered
• 1 tbsp chopped parsley
• 2 tbsp canned tuna flakes
• 1/4 cup canned chickpeas washed and drained
• 1 tbsp crumbled feta cheese
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper

Ideas for accompanying sides:

• boiled egg
• few marinated olives
• a couple of dried apricots
• a small handful of blueberries
• a small handful of Raspberries

Keyword eggs, feta, lunchbox, quinoa, salad Prep Time 10 minutes Cook Time 20 minutes Servings lunchbox Ingredients For the quinoa salad: 1 cup cooked quinoa cooled 1/2 cup cherry tomatoes quartered 1 tbsp chopped parsley 2 tbsp canned tuna flakes 1/4 cup canned chickpeas washed and drained 1 tbsp crumbled feta cheese 1 tbsp lemon juice 3 tbsp extra virgin olive oil Salt and pepper Ideas for accompanying sides: boiled egg few marinated olives a couple of dried apricots a small handful of blueberries a small handful of Raspberries

Instructions

1. Cook the quinoa according to packet instructions. Set aside to cool completely.
2. In a bowl, mix together the quinoa, tomatoes, parsley, tuna flakes, chickpeas and feta
3. In a small container mix together the lemon juice, olive, salt and pepper.
4. Drizzle the dressing over the quinoa salad and mix well.
5. Assemble your lunchbox with the quinoa salad and your desired side snacks.

Recipe Notes

• Make sure that the quinoa is drained very well. Leave it in the strainer until it cools down completely. You don't want to have a soggy salad.
• I suggest to use good quality tuna, canned in extra virgin olive oil.
• Let the quinoa rest in the fridge for a few hours or overnight. This will allow the flavours to mix together.