Healthy Packed Lunches

It's been a long time since I posted a recipe. Now that I'm back at school, I pack a lunch three days a week and am always searching for interesting, healthy, filling options. Here are a few of my favourites (the first two recipes make 1 serving):

Quinoa and Veggie Salad 2 ways

About 1/3 cup quinoa
Small handful diced sweet potato
Some diced red pepper OR quartered Brussels sprouts
Tbsp each of olive oil and red wine vinegar OR 1 tbsp olive oil, some grainy mustard and a small splash of balsamic vinegar

Option #1: Stick the quinoa in a pot, cover with water (about 1/2 cup if you are using 1/3 cup quinoa) and toss in the sweet potato and peppers. Bring to a boil, then turn the heat down and let simmer for about 15 minutes until most of the water has been soaked up and the quinoa is plump, but not dry. Mix in the olive oil and red wine vinegar. Sprinkle with pepper.

Option #2: This is my favourite, but takes a little longer so I don't make it as often. Again, stick the quinoa in a pot, cover with water and add the sweet potato cubes. Bring to a boil, turn the heat down and simmer for about 15 minutes. Meanwhile, toss the halved Brussels sprouts with a bit of grainy mustard and oil, then roast at 375 until caramelized, about 20 minutes (but keep an eye on them!). When the quinoa is ready, mix in the roasted sprouts. Whisk the oil, some more mustard and a little balsamic vinegar together, then add to the quinoa.

These are both good at room temperature - no need to heat them up. 

This is my cave in the law library basement, some quinoa salad, and my horrible, horrible administrative law textbook.

Goat Cheese Veggie Sandwiches

2 slices whole grain flax or spelt bread
Spreadable goat cheese (especially good with a garlic-harb or peppercorn cheese)
Cucumber
Alfalfa sprouts

Spread both slices of bread with a layer of the cheese. Cover one slice with alfalfa sprouts and the other with cucumber slices, and stick together.


Italian Bean & Tuna Salad

1 can white (cannellini) beans
Handful of green beans
1 single-serving can tuna packed in olive oil, flaked with a fork
2 tsp capers, chopped
A couple of torn basil leaves
A bit of red onion, minced
Splash of red or white wine vinegar
A bit of salt and pepper

Drain and rinse the white beans, and blanch the green beans until tender crisp. Toss it all together. This one usually makes two or three servings, but it lasts a few days in the fridge.

So, there you go. What are your favourite packed lunches? Please share!