Here is 'lunchbox recipe' I love to prep on a Sunday, ready for me to enjoy in the working week!
If you get into a good routine and put some time aside to prep meals each week, you won’t believe the help and joy it will bring you when you feel you're too busy or can't face cooking in the kitchen!
If you are new to prepping, or struggling to get into a good routine - don't worry - It can take a little practice!
Start by doing one batch cook of something you've either made before and love, or try a totally new recipe that tickles your fancy ....and see how that meal helps you!
A couple of hours a week dedicated to food prep will give you back so many hours in the week. It will help you to start your week feeling organised and just totally proud of yourself that you're one step ahead of the game (always a great place to be!!)
This is a favourite 'Lunch Box' recipe of mine because it’s simple to make yet so nutritious and filling:
Mediterranean Quinoa Salad
You can add all sorts of ingredients and herbs to quinoa to make it more flavoursome and exciting! Below is a popular combination I like to use a lot AND its meat free for all my veggie friends out there :)
Benefits of Quinoa
Did you know quinoa is actually a seed, not a grain!?
According to research, the Incas believed that quinoa increased the stamina of their warriors and I'm not surprised really when you hear what quinoa contains!
Quinoa is rich in protein, fibre, riboflavin (vitamin b2) and magnesium. In addition to this, quinoa contains iron which helps keep our red blood cells healthy and helps to transport oxygen throughout the body. It also contains lysine which helps to build and repair tissue!!
Basically, Quinoa is a BEAST of seed!
I hope you enjoy it as much as I do!!
Love PK x
• 200g Mixed Quinoa. The mixed colour quinoa gives it extra crunch and colour. I sometimes like to get the mixed pre-cooked pack from the supermarket if I don’t have much time
• Drizzle of Rapeseed Oil
• 2 tbsp Extra Virgin Olive Oil
• 1 red Onion sliced 1cm thick
• 2 Pepper cut into chunky long wedges
• 200g baby Courgette
• 3 garlic cloves, unpeeled
• zest and juice 1 Lemon
• A pack of flat-leaf parsley, roughly chopped
• 200g pack feta cheese
• mixed seeds
• Rocket leaves
• Balsamic Glaze
1. Cook the quinoa following pack instructions but cook to taste. I tend to reduce cooking time so that the quinoa has a bit of a crunch to it. Leave the quinoa aside to cool in a bowl. Alternatively, if you have a pre-cooked pack – tip all the quinoa into a large bowl.
2. Heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with a drizzle of Rapeseed oil and seasoning on a roasting tray, then roast for 15 mins.
3. Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
4. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in extra virgin olive oil, lemon juice, zest and season to taste. I sometimes like to add chilli or other herbs to make it richer.
*If you don't have much time - you could just fry the veg in a pan instead. You would have to chop the garlic up for this! *
Mix quinoa and roasted veg together with parsley. Crumble over the feta, toss gently again. sprinkle a load of mixed seeds......BEAUTIFUL! This makes about 4 portions for lunch! Put into plastic lunchbox containers in the fridge, ready to enjoy over the next coming days. In the morning, I like to put a handful of fresh Rocket leaves on top for extra crunch and colour! Drizzle a bit of balsamic glaze to enrich it :) .........oh yeah!
I know what I'm prepping this Sunday :) Have a great weekend team.