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A nutritious doctor's favorite lunch with fresh ingredients and healthy options.

Doctor's Favourite Lunch

A vibrant and nutritious bowl that combines quinoa, fresh vegetables, and protein, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cooked quinoa Rinse before cooking to remove bitter coating.
  • 1 cup mixed greens (spinach, arugula, or any preferred greens)
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ½ cup bell pepper, diced
  • ½ cup avocado, sliced Top the salad just before serving to prevent browning.
Protein Options
  • 1 cup cooked grilled chicken or chickpeas for a vegetarian option
Dressing and Seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Freshly squeezed is best.
  • Salt and pepper, to taste
  • Optional: feta cheese or a handful of nuts for crunch

Method
 

Preparation
  1. Cook the quinoa according to package instructions if you haven't done so already and let it cool slightly.
  2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and bell pepper.
  3. Add the cooked quinoa to the bowl and stir everything together.
  4. Drizzle olive oil and lemon juice over the salad mix, season with salt and pepper to taste, and toss gently to combine.
  5. Top with the sliced avocado and your choice of grilled chicken or chickpeas.
  6. If desired, add feta cheese or sprinkle nuts on top for extra flavor and crunch.
  7. Serve immediately for a fresh meal or pack it for lunch.

Notes

Store leftovers in an airtight container in the refrigerator. Best eaten within 1-2 days. For meal prep, consider storing avocado and dressing separately to prevent browning and sogginess.
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