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Vegan lunch boxes with fluffy quinoa, green lentils, cucumber, tomatoes, rocket, parsley, and a lemon Dijon dressing.
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.
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Rinse the quinoa in a fine sieve, then tip it into a saucepan with 450ml water and a pinch of salt. Drain and rinse the green lentils, dice the cucumber and red pepper, halve the cherry tomatoes, and roughly chop the parsley.
Timer: 12 min