Chopped Veggie Grain Bowls with Turmeric Dressing
In about 10 minutes, you can prep a week's worth of lunches using 4 simple store-bought ingredients from your local specialty grocery store. To minimize prep, we're taking advantage of prechopped fresh veggie mix and frozen quinoa (which heats in the microwave in under 5 minutes). These crunchy chopped salad bowls are high in fiber but lower in calories, making them perfect for those following a reduced-calorie diet.
In about 10 minutes, you can prep a week's worth of lunches using 4 simple store-bought ingredients from your local specialty grocery store. To minimize prep, we're taking advantage of prechopped fresh veggie mix and frozen quinoa (which heats in the microwave in under 5 minutes). These crunchy chopped salad bowls are high in fiber but lower in calories, making them perfect for those following a reduced-calorie diet.
Ingredients
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2 (8 ounce) packages cooked quinoa
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1 (16 ounce) container chopped veggie mix
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1 (15.5 ounce) can chickpeas, rinsed
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1/2 cup creamy turmeric salad dressing
Method
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Prepare quinoa according to package directions. Transfer to a shallow bowl to cool completely before assembling bowls.
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Divide veggie mix among 4 single-serving lidded containers. Top each with one-fourth of the quinoa and one-fourth of the chickpeas. Seal the containers and refrigerate for up to 4 days.
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Transfer 2 tablespoons salad dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
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Toss each bowl with dressing just before serving.
