Easy School Lunch: Veggie Quinoa Toss

So my biggest problem at the moment is the fact that I am constantly reminded of the fact that I am not perfect. I know, it’s a little insane and irrational, but I feel like the longer this whole teacher-training-thing is going on, the more right I have to be insane and irrational. I am starting to get worked up over the tiniest mistakes – not because they are tiny, but because I am not a person who makes mistakes. Ever.

Especially not mistakes involving typos, or forgetting to change the date on a document I have to hand-in (and, before you get onto me about the typos, this blog is completely different! It’s not “work”). Anyways, I feel like I am losing control a little, which is one of the most important things for me. And, when I feel like I’m losing control in real-life, my peace of mind usually gets lost with it. So that’s where things are at right now.

More positively, though, I have a new recipe for you guys, and a very simple, delicious, and perfect one at that. That’s what I love about food: it’s so easy to satisfy my perfectionist ambitions when it comes to cooking and baking. Sometimes it may take me a few tries, but most of the time, I manage to create something that’s yummy (in my opinion), and that gives me instant gratification.

I always take a packed lunch to school on days that I know I won’t be home before 2pm, as my allergies force me to stay away from the cantine or nearby bakery. It’s alright, as I save a bunch of money by doing so, and am constantly forced to eat healthy. Of course, sometimes I would prefer a freshly baked baguette layered with ham and cheese, but I also know that if I ate one I would feel terrible the rest of the day. Those of you following my instagram account know how badly I react to wheat, eventhough I keep trying it again and again.

So, since I take a packed lunch, and I get tired of only taking ryebread, I came up with a quick quinoa toss, prepared just as easily as a sandwich, and equally as satisfying (if not more). Whether you make it with quinoa, millet, couscous, buckwheat or whichever grain you prefer, it will taste just swell.

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What I love about this salad is that it’s super versatile concerning the veggies you use as well. In the picture, I used tomatoes, cucumbers, and yellow onion, and topped it off with a banana – but I was told that that’s extremely strange. I actually like adding bananas to savory dishes, perhaps because that’s what they did in Tanzania a lot, but you know, it’s not like you need to do so.

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Veggie Quinoa Toss

  • Servings: 1
  • Print


  • 1 cup cooked quinoa
  • 1-2 diced tomatoes
  • 1/2 diced yellow onion (or green onion)
  • 1 piece of cucumber
  • 1 tsp. chopped parsley
  • a dash of salt and pepper
  • 1-2 tsp. lime vinegar (or balsamic vinegar and lemon juice)


  1. Mix the quinoa with the veggies.
  2. Pour over the vinegar, and sesason to taste.
  3. Tastes best if allowed to soak up all the flavors overnight!

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Like I said, green onion would work great as well, and if you want to make this with a mexican spin, feel free to add corn and beans, as well as pepper. You can make this every day of the week, and still change it up. Perfect, right?

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I squeezed some fresh lemon juice over mine, and loved it, but if you’re not into a citric taste, skip it and only add vinegar. I should also mention that I make my quinoa with some herbal salt and vegan margarine or butter stirred in – so if you haven’t salted your quinoa, make sure to add a healthy dose of salt and some olive oil to the toss as well.

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I packed a few dates as dessert, and this lunch was hands-down my favorite the first week that I made it. It seemed a little strange to a few of my colleagues that I had added banana, but I personally loved the combination. Maybe I’m just weird. 🙂


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