Finding a packed lunch that is healthy, tasty and filling can be a challenge. This recipe ticks all three boxes - so you don't need to opt for the same boring sandwiches or unhealthy fast food every day.
Salad:
- 2 cups raw quinoa
- 4 cups water
- 1 large sweet potato, peeled and sliced into batons
- 1 large red onion, sliced
- 1 small zucchini, sliced into batons
- 1 large carrot, peeled and sliced
- 1 box button mushroom, sliced
- 1 red pepper, deseeded and sliced
- 2 tbsp olive oil
- Salt, to taste
- 3 tbsp teriyaki
- 200g feta cheese
Dressing ingredients:
- 3 tbsp oil
- 1.5 tbsp balsamic vinegar
- 1/2 tsp salt
- 1 tbsp mayonnaise
- 1 tbsp honey
Method:
Boil up water and add quinoa when boiling
Simmer until water is fully absorbed and all quinoa has split from its shell
Lay all vegetables on a baking tray in a single layer and sprinkle olive oil, teriyaki and salt
Roast on 180 fahrenheit for 25 minutes or until slightly brown
Assemble salad: Place quinoa on the bottom of a big serving dish, then place vegetables on top of quinoa, crumble cheese on top of vegetables and dress the salad.