Basically, I take the lunch with me in parts. I prepare 1 dry cup of quinoa according to package directions and store it in one container. The salad goes into another. I dice a Roma tomato every morning and bring it in a little container to toss in the salad. I never put tomatoes in the fridge because it makes them meally and not so tasty. So I just keep my little container in my lunch bag until ready to eat. Finally, I bring a container of feta to top the salad.
Classic Israeli Salad
Adapted from Vegetarian Times
- 1/2 Cucumber Diced
- 1/2 Yellow Bell Pepper Diced
- 2/3 Cup Chopped Parsley
- 2 tsp. EVOO
- 3 Tbsp. Green Onion Chopped (sub Yellow onion rinsed)
- 2 tsp. Lemon Juice
- 1 Roma Tomato (each day)
No comments:
Post a Comment