Lunch recipe
Packable quinoa, chickpea, cucumber, tomato, pepper, and herb salad with a lemon cumin dressing.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
saucepan, sieve, large mixing bowl, whisk, knife, chopping board
Method
Rinse the quinoa in a sieve under cold water until the water runs mostly clear. Drain well, then tip into a saucepan with 500ml water and a pinch of salt.
Bring the quinoa to the boil, then reduce to a gentle simmer for 15 minutes until the grains are tender and the water is absorbed. Cover off the heat for 5 minutes, then fluff with a fork.
Drain and rinse the chickpeas. Dice the cucumber and yellow pepper, halve the cherry tomatoes, finely slice the red onion, and roughly chop the parsley.
Whisk the lemon zest and juice with the olive oil, cumin, a pinch of salt, and plenty of black pepper in a large bowl.
Add the quinoa, chickpeas, cucumber, tomatoes, pepper, onion, and most of the parsley to the bowl. Toss until everything is lightly coated in the dressing.
Divide the salad between lunch boxes or shallow bowls. Scatter over the remaining parsley and add lemon wedges for squeezing over just before eating.
More to plan
Lunch recipe
Vegan lunch boxes with fluffy quinoa, green lentils, cucumber, tomatoes, rocket, parsley, and a lemon Dijon dressing.
View recipe
Lunch recipe
Packable mashed chickpea salad with cucumber, carrot, celery, sweetcorn, mustard, parsley, lemon, and lettuce.
View recipe
Lunch recipe
Lunch boxes with basmati rice, black beans, sweetcorn, cucumber, peppers, tomatoes, coriander, pumpkin seeds, and lime.
View recipe