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Meatless/Vegetarian Recipes Salads/Vegetables

Make-Ahead Quinoa Salad

The other day I ate pita chips, vegetables, and hummus for lunch. Despite knowing that I should eat a well-rounded lunch during marathon training, laziness triumphed. However, a snack-style lunch is not the best option for myself or other runners – food serves as a fuel, and a well-balanced meal should offer fiber, fat, and protein. 

Lunches are continually the trickiest meal of the day. Work and family schedules can make it difficult to cook a full lunch. Maybe you run during lunch and need something quick to prepare and eat. Eating out is tempting, but it is not always the best idea for the budget or diet. 

Make-Ahead Quinoa Salad

The solution comes in make-ahead meals: something you easily cook a large batch of on the weekend or early in the week and enjoy throughout the week. While I don’t devote a large amount of time to meal prep, I have found that cooking a large batch of grains or vegetables makes lunch time simpler and healthier. 

This make-ahead quinoa salad provides the best of both worlds: a well-rounded, nutritious meal that you can make ahead and simply reheat each serving for lunch throughout the week. The beauty of this quinoa salad is that it actually tastes better after a day or two, as the lemon and olive oil flavors infuse the quinoa and kale more with time. 

Make-Ahead Quinoa Salad

The salad itself comes together quickly, makes 4 servings, and will keep in the fridge for 3-5 days. If you want more protein (both the quinoa and kale provide plant-based protein), you can add chicken or chicken sausage, chickpeas, or grassfed beef. I topped it with hummus one day, which was delicious!  

Make-Ahead Quinoa Salad

Make Ahead Quinoa Salad
2017-08-23 23:17:36
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Ingredients
  1. 1 cup quinoa, rinsed
  2. 2 cups water or chicken stock
  3. Pinch of salt
  4. 1 large bunch (~2 cups) kale
  5. 2 large bell peppers
  6. 2 tablespoons olive oil
  7. Juice of 1 large lemon
  8. Salt and pepper, to taste
Instructions
  1. In a pot, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to medium low and let simmer, covered, for 10-15 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, rinse the kale and remove the stems. Shred the leaves into small pieces, add a pinch of salt, and massage until the kale shrinks in size and softens.
  3. Remove the stem and chop the peppers.
  4. In a large bowl, combine the cooked quinoa, kale, and bell peppers. Whisk together the lemon juice and olive oil and toss with the salad.
  5. Store in the fridge for up to 5 days. To serve, eat cold or reheat.
By Laura Norris
This Runner's Recipes http://www.thisrunnersrecipes.com/
Make lunch for the whole week with this make-ahead #quinoa #salad from @thisrunrecipes

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What’s your go-to lunch when you are busy?

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4 Comments

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Comments

  1. Lisa @ Mile by Mile says

    August 24, 2017 at 2:10 am

    I love meals like this that I can make ahead of time! Looks delicious!

    Reply
  2. meredith @ cookie chrunicles says

    August 24, 2017 at 6:09 am

    when I remember, I totally make quinoa for the week and then add it to my lunches. it’s been a while but I keep thinking I should do it! and I think your vegetables and hummus for lunch sounds perfect 🙂

    Reply
  3. Gretchen says

    August 24, 2017 at 7:30 am

    Love quinoa, and this sounds like a delicious salad!

    Reply
  4. Paul says

    August 29, 2017 at 2:46 am

    Any meal that contains quinoa and can be prepped on a Sunday afternoon is a real winner in my book!

    Reply

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Hi, I'm Laura! I'm a distance runner, RRCA certified running coach, and outdoor enthusiast living in the greater Seattle area. Whether you want to run your first race or qualify for Boston, I'm here to help you achieve your personal best with training tips, coaching services, and nutritious recipes to fuel your running.

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