Healthy Lunch on the go: Colorful Quinoa Salad

May, 18, 2016
Healthy Lunch on the go

The best way to avoid eating junk foods during your lunch break is to come prepared. As I always advise my clients, leftovers can make the best lunches the very next day. However, if you are not into leftovers, how about a fresh and filling salad for packing a healthy lunch ?

Don’t worry; I am not talking about a boring to go lunch that will leave you hungry 2 hours later. I am suggesting a fresh and filling salad that will keep you full and satisfied until your next meal. Not only are salads very easy to prepare, but they are also packed full with great nutrition, such as essential vitamins, minerals and antioxidants. With the return of the warmer season, salads are a great way to fuel your body with some much needed healthy nutrition. Your body will love it and so will you!

Today’s salad recipe is made with one of my favorite superfoods: quinoa. This gluten-free grain is rich in dietary fibers and it is also a great source of complete protein. If you have not tried it yet, this recipe would be a great start. So let’s get to it, shall we?

Healthy Lunch on the go: Easy Colorful Quinoa Salad Recipe


1 cup of cooked* quinoa (tightly packed)
1 cup of leafy greens (baby spinach, kale … get creative!)
1 cup of cherry tomatoes, chopped
1/4 cup of olives (I like to use Kalamata olives for this recipe)
1 cucumber, diced or sliced
1 cup of loosely packed fresh basil leaves, roughly chopped or shredded
1 to 1/2 avocado, cut in small chunks
Sea salt & pepper to taste
Sprinkle of red hot chili flakes (Feel free to omit this if you don’t like it too hot)
Optional: 1-2 Tbsp of walnuts (for extra crunch)
Other additions: capers, sun dried tomatoes, hard-boiled eggs… The combinations are endless!

* Cook your quinoa as you would cook some rice. Rinse it 3 times first and then use a ratio of 1 to 1.75, quinoa to water.

Ingredients for the vinaigrette:

Keep it really simple.

  • 3 Tbsp of extra virgin olive oil
  • 1/2 garlic clove, finely minced or crushed
  • 2 Tbsp of fresh lemon juice or Apple Cider Vinegar
  • Sea salt & pepper to taste
  • Optional: drizzle of tamari sauce.

How to:
Place all the salad ingredients into a large bowl. Mix your vinaigrette ingredients separately, then pour over your salad, mix thoroughly and dig in!

Bon appétit,
Holistic Nutritionist Sarah

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