Preparing a healthy, quality lunch for school or work can be difficult. It’s tempting to just buy a frozen meal or go out for lunch all the time, but neither one of those options are ideal. Frozen meals can actually be unhealthy, and they hardly fill you up. Eating out is not only unhealthy, but it’s also expensive.
One of my go-to healthy lunch recipes is quinoa. I make it at school, and I practically lived off of it this summer at work. Quinoa is healthy, easy to make, and leaves you feeling full. For my Mediterranean quinoa, I use feta, tomatoes, cucumbers, olive oil, garlic powder, onion powder, salt and pepper. There aren’t exact measurements for this recipe. It’s all up to you.
First, cook quinoa according to instructions. I typically make two cups if I want it to last through the week. Quinoa expands, so while it might not look like a lot at first, it will make plenty.
While the quinoa is cooking, chop tomatoes and cucumbers into a bowl. I typically cut half a cucumber first, and then cut cherry tomatoes until there’s an equal amount of both.
Next add olive oil. It’s up to you how much you want to put in, but I like to put a lot in so the cucumbers and tomatoes are swimming in it. Then add garlic powder, onion powder, salt and pepper to taste. Stir all together.
When the quinoa is done and cooled, stir it in with the tomatoes and cucumbers. If you need to, add more olive oil or seasoning. Then add feta and mix it all together. You can eat it warm or cold. I prefer it warm and typically pop it in the microwave for 45 seconds.