Make Ahead Lunches: Quinoa Salad

Lately we’ve had a lot more takeout than I’d care to admit. Between busy schedules and wanting to stay out of the hot kitchen, it’s pretty easy to order food instead of cooking it. So to lighten things up and get back on track health-wise, I made a very healthy salad for my lunches this week.

This salad uses a lot of my favorite vegetables along with some edamame and quinoa to add a boost of nutrition. Since I really don’t like salad dressings, I stirred in some fresh lime juice and soy sauce in lieu of a dressing and it really makes the veggies pop.

Salad is also a perfect make ahead lunch because it takes almost no time to come together and once it’s made, it’s ready to eat whenever.

Quinoa Salad

  • 1/2 cup uncooked red quinoa, prepared to package directions
  • 1 cucumber, peeled, quartered and sliced thin
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 12 oz frozen edamame, prepared to microwave directions
  • salt and pepper, to taste
  • 1/2 tsp red pepper flake
  • 1 lime, juice and zest
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame seeds

Prepare the quinoa to package directions and then allow it to cool. Once at room temperature, mix together all of the salad ingredients in a large bowl and toss around a few times to coat everything evenly with the spices, juice, and soy sauce. Cover the salad and chill. When lunch time rolls around, you’re all set to dig in – no other work required. Yum!

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