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Colorful and fresh cold lunch ideas displayed in a lunchbox

Vibrant Cold Lunch Salad

A refreshing cold lunch salad made with quinoa, fresh vegetables, and a zesty dressing, perfect for picnics or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cooked chicken or chickpeas
  • ½ cup feta cheese, crumbled (optional) Add for extra flavor.
  • ¼ cup chopped fresh parsley or basil Use fresh herbs for best taste.
Dressing
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the quinoa or rice with the cherry tomatoes, cucumber, bell pepper, and chicken or chickpeas.
  2. If using feta cheese and fresh herbs, fold them in gently.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to combine all ingredients.
  5. Serve immediately or refrigerate for one hour for the flavors to blend before serving.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. Keep dressing separate until ready to serve to avoid sogginess. Customize the salad with seasonal veggies or grains of your choice.
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