Quinoa “Caprese” salad for lunch – to go!

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It is not easy to come up with healthy ideas for lunch to go. Rushing in the morning to get ready, the odds that you will grab just anything out of the fridge without putting much thought into it are high. And you might end up, for example, with a tasteless last minute cole slaw that you quickly put together mixing it with a can of tuna while thinking you will be fine! lol Yes, I am not kidding, this is the horror story I heard this weekend! lol

Once at work, by lunch time you are starving and feel like crying thinking of your “delicious” lunch awaiting you. You still have more than half of a work day to go through and your lunch break is ruined. You have to use all your will power to not throw the food away and grab a Tim Horton’s sandwich combo with a nasty donut on the side.

This salad lasts 3 days in the fridge and it is perfect for lunch, a complete meal by itself. High in protein with quinoa, high in calcium with the mozzarella and super tasty. But please, resist to the temptation to add a left over zucchini or some chunks of cucumbers or carrots. lol It is called “caprese” for a reason!
Just grab an apple and your lunch is more than satisfying and so delicious!

The way to do it is to cook your quinoa (15 min) the day before, while cooking your dinner. Then, after dinner, quickly make your caprese salad to go.

Don’t forget to let me know how it went.

Quinoa caprese salad

3 to 4 portions ( 2 to 3 portions if you are really hungry)

1 cup cooked quinoa (see how to cook quinoa here)
1/2 cup cherry tomatoes cut in halves
1/2 cup mozzarella boconcini cute in halves
2 tbs extra virgin olive oil
1 1/2 tsp dried oregano
1 1/2 fresh basil chopped
1/2 tsp salt
1 tbs lemon juice

Start mixing the cheese and tomatoes with 1 tbs of olive oil, salt and the oregano. Let it soak for a few minutes and then add the cooked quinoa, basil and lemon juice. Ready!
I enjoyed mine with some papaya slices and some greens.

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