Back to school means back to packing lunches. But don’t forget about feeding yourself. This great make ahead dish can easily pack up for lunch on the go.
Ingredients:
- 2 cups of uncooked quinoa
- Sea Salt
- ¼ cup chopped chives or scallions
- ¼ chopped fresh dill
- ¼ cup chopped fresh mint
- 1 15-oz can garbanzo beans, rinsed and drained
- 6 tablespoons olive oil
- ¼ cup red wine vinegar
- Freshly ground black pepper
- 6-8 cups arugula or spinach
- ½ cup feta, crumbled or 1/3 cup of sunflower seeds
Directions:
- Combine quinoa and 4 cups of water in a small saucepan. Add a pinch of salt, cover and bring to a boil. Turn off heat and let the quinoa cook, covered, for about 10 minutes, or until water is well absorbed.
- In the meantime, place the herbs and garbanzo beans in a bowl. Drizzle with olive oil and vinegar. When the quinoa is done cooking, let it cool for a few minutes before fluffing and adding it to the bowl. Mix gently to combine. When you are ready to serve gently fold in the arugula and sprinkle feta on top.
- To make ahead, leave the greens out until ready to serve.
- Makes 4-6 servings. Prep Time 20 minutes.
Appointment Scheduling: 
Tahoe Forest Health System
Health System Mailing Address