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!