A Perfect Lunch Recipe for Meal Prep
When I’m prepping meals to take to work for the week, I love to make big salads that will last 3 or 4 days. This is a recipe I made up on Sunday, and it turned out really well. It’s fresh and colorful and perfect for a packable work lunch.
Ingredients (makes 6ish servings):
3/4 cup rice (basmati or wild rice) cooked in 1.5 cup water
2 cans chick peas, rinsed and drained
2 red peppers, diced
6 green onions, diced
1 head Italian parsley, chopped
1/4 cup cashews or pumpkin seeds
1 tsp salt
1 lemon’s worth of juice, squeezed
1.5 tbsp olive oil
1/2 tsp honey
Cook the rice in boiling water for about 40 minutes or until all water soaks up. Fluff the rice and set in the fridge for at least 20 minutes. While the rice cools, prepare all other ingredients and combine. Mix the salt around in the salad. Mix all of the dressing ingredients together. Dressing is light enough that it can be poured over the salad and does not need to be kept separate. In addition, the lemon juice will keep the salad fresh.