Looking for a healthy and meal preppable lunch? Look no further than this! It’s packed with nutritious veggies, healthy grains, and plant-based proteins. Portion the salad out into tupperware ahead of time and you’ll have eight grab-and-go lunches ready for the week that won’t have you compromising on health. Not to mention, it’s much cheaper than grabbing a blah salad from the grocery store everyday. Give this salad a try for your next meal prep Sunday!
What Equipment Do I Need?
- Two Baking Sheets
- Silicone Baking Mats or Parchment Paper
- Small Mixing Bowl
- Whisk
- Eight Tupperware
- Measuring Cups and Spoons
Ingredients
Salad
- Cooked Gluten Free Quinoa
- Canned or Soaked Chickpeas
- Diced Bell Peppers
- Chopped Spinach
- Shredded Red Cabbage
Dressing
- Creamy Natural Peanut Butter
- Warm Water
- Low Sodium Gluten Free Soy Sauce
- Maple Syrup
- Lime Juice
Substitutions
- Veggies – Feel free to swap out any of the veggies if there’s anything you’re not a fan of!
- Peanut Butter – If you don’t like peanut butter or are allergic, this dressing would also work well with almond butter.
- Maple Syrup – Honey, if you’re not vegan, or agave nectar would work too.
- Low Sodium Gluten Free Soy Sauce – Gluten free tamari is an easy swap if needed.
Recipe Tips
- If you choose to use dry chickpeas in this, you’ll want to refrigerate and soak them in water for at least 24 hours ahead of prepping this.
- Spread out the quinoa onto the baking sheet as much as you can. If it’s too clumped together, it won’t crisp as well.
- I diced up the red cabbage even further because I don’t like huge chunks of it in my salads.
Recipe
Crispy Quinoa Meal Prep Salad
This simple and healthy salad is the perfect meal prep to enjoy all week long! Chopped and delicious, it will have you looking forward to lunch time.
Ingredients
Salad
- 6 cups cooked gluten free quinoa
- 3 cups soaked or canned chickpeas
- 3 diced bell peppers
- 8 oz shredded red cabbage
- 12 oz chopped spinach
- 4 tbsp extra virgin olive oil
Dressing
- 3/4 cup natural creamy peanut butter
- 3/4 cup warm water
- 2 tbsp gluten free low sodium soy sauce
- 2 tbsp maple syrup
- 2 tbsp lime juice
Instructions
- Preheat the oven to 400℉. Line two baking sheets with a silicone baking mat or parchment paper.
- Spread out the quinoa onto one baking sheet and the chickpeas (if using canned, rinse and drain first) on the other. Drizzle both with extra virgin olive oil.
- Bake the chickpeas in the oven for 20-25 minutes or until crispy and the quinoa for 25-30 minutes or until crispy.
- While the quinoa and chickpeas are cooking, make the dressing by combining the peanut butter and warm water in a small mixing bowl and whisking together.
- Add the remaining ingredients to the dressing and whisk together.
- Once everything is all set, portion out the same amount of each ingredient into 8 tupperware. Drizzle each with dressing.
- When ready to consume, shake the tupperware with lid on to cover in the dressing and enjoy!
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