Meal Prep Lunches: Quinoa Salad & Pasta Salad
Blog | Dairy-Free | Dinner | Gluten-Free | Lunch | Main Course
Hi Friends! Welcome back to Healthy Grocery Girl! Do you meal prep? If not, what would you say is your biggest hurdle to starting or sticking with it? Today I’m sharing 2 salads and 1 starter I love to meal prep that help me eat healthy meals, quick during the week!
Quinoa Salad
Print RecipeIngredients
- 1 cup dry quinoa
- 2 cups of water to cook with quinoa
- 1 15 ounce can white beans
- 1 cup sliced grape tomatoes
- 1 cup sliced black olives
- ¼ cup diced sweet onion
- ½ cup chopped parsley
- 1 lemon
- ¼ cup olive oil
- Sea salt optional
Instructions
- Cook quinoa according to package instructions, and let cool.
- Drain & rinse white beans.
- Add beans, tomatoes, olives, onion, parsley, juice from the lemon and olive oil to a large food storage container and stir together.
- Add quinoa & optional sea salt; mix, cover and store in fridge.
- Enjoy within 3-4 days.
Servings: 8
Pasta Salad
Print RecipeIngredients
- 2 boxes of bean based pasta
- ½ cup sliced black olives
- ¾ cup chopped parsley
- 2 cups chopped orange pepper
- ½ cup Italian dressing
Instructions
- Cook pasta according to package instructions.
- Drain and rinse pasta and let cool.
- Add pasta to a large food storage container with the olives, parsley, orange pepper and Italian dressing.
- Mix, cover and store in fridge.
Servings: 6
Roasted Sweet Potatoes
Print RecipeIngredients
- Sweet potatoes as many as you like
- Coconut oil 1 tsp per potato
- Sea salt optional
Instructions
- Rinse and scrub sweet potatoes, peel away any bad spots.
- Chop sweet potatoes into cubes ½ inch wide.
- Add potatoes to a baking pan and coat with coconut oil, add a pinch of sea salt if you like.
- Roast in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes, until they are soft and lightly toasted.
- Let potatoes cool before storing, covered and in the fridge.
