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Send a Meal Blog

Monday, September 05 2016

You know it's true: any tasty lunch you make for yourself will taste 500% better than some icky salad or sad sandwich you would grab from the office cafeteria. Save money and save yourself by making one of these easy not-your-kid's-lunch-box ideas.

Ingredients

1/2 - cup reduced-sodium chicken broth
1/4 - cup red quinoa
1 1/2 - cups baby kale, baby spinach, and/or mixed baby greens
1 - Granny Smith apple, cored and chopped
1/2 - cup chopped cooked turkey or chicken breast
1 - stalk celery, thinly sliced, or 1/2 cup chopped fennel bulb
1/4 - cup halved and very thinly sliced red onion
1 - ounce Gouda cheese, chopped (1/4 cup)
2 - tablespoons snipped dried apricots and/or cranberries
2 - tablespoons coarsely chopped walnuts, toasted
1/4 - cup bottled fat-free salad dressing


Directions
In a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender. Remove from heat; let stand for 5 minutes. Drain any excess broth. Transfer quinoa to a large bowl; fluff with a fork.
Add kale, apple, turkey, celery, onion, cheese, apricots, and walnuts; toss to combine. Add dressing; toss to coat. Cover and chill until ready to serve; toss before serving.
From the Test Kitchen
DRESSING CHOICES

Choose your favorite fat-free salad dressing. Delicate quinoa is best with a vinaigrette-style, or clear, dressing. Fat Free Champagne, raspberry, balsamic or Italian-style vinaigrette would all be great with this salad.

SALAD TOTING

Place salad in a bowl with a tight-fitting lid. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If there is no refrigerator available, store the lunch out of the sun and away from heat like a heating vent or in a hot car.

Nutrition Facts (Turkey-Quinoa Salad)
Per serving: 364 kcal cal., 12 g fat (3 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 52 mg chol., 613 mg sodium, 45 g carb., 8 g fiber, 19 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
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