I’m a big fan of Sunday meal prep. I like to prepare tasty and nutritious meals to take to work for lunch. This is one I created using British Quinoa Co toasted quinoa.
Ingredients (makes 3 lunches)
240g plum tomatoes
60g feta cheese
3 handfuls of rocket
2 tsp of mixed herbs
basil leaves (optional)
1 tbsp tahini
0.5 tsp garlic powder
Cook quinoa according to packet instructions and divide between 3 containers once cool.
Drain chickpeas and mix in a bowl with mixed herbs, I used Spiced Purpose. Transfer to a baking tray and spray/drizzle olive oil over. Place in the oven at 200.
Halve plum tomatoes and place on baking tray with a few sprays of olive oil and chopped basil (optional). Place in the oven with chickpeas at the same temperature for 10-15 minutes. When cooked, transfer evenly across the 3 containers.
Cut feta cheese into chunks and add to the container (make sure the feta is at the top).
To make the tahini dressing, I used a recipe from The Flourishing Pantry that I adapted, put 1 tbsp of tahini into a bowl with 0.5 tsp of garlic powder and then add water by the tablespoon and keep stirring until the desired consistency is reached.
For work, I took 3 containers, 1 pot of tahini dressing and a bag of rocket. In work, I heated the quinoa mix (minus the feta – which I lifted out) in the container in the microwave for two minutes (all microwaves are different!). On a plate I made a bed of rocket leaves, then the heated quinoa mix followed by feta cheese and finally the tahini dressing.
Let me know if you give this a try!