Who wouldn't look forward to a bright, healthy and beautiful collection of the most colourful vegies, greens and grains? Toss with a tangy dressing and devour on the spot, roll into a wrap, or tuck into pocket bread.
100g mixed quinoa
half red capsicum, cut into slivers
half yellow capsicum, cut into slivers
150g purple cabbage or wong bok, shredded
1 carrot, peeled and grated or cut into slivers
handful of parsley, mint or basil
handful of nuts or mixed seeds
4 tbsp extra virgin olive oil
2 tbsp honey
3 tbsp lemon juice
sea salt and pepper
1. Soak the quinoa for 15 minutes, then drain and rinse. Cook in simmering, salted water for 15 minutes or until tender, and drain well.
2. Cook the broccoli florets (and sliced stalks) in simmering salted water for five minutes, then drain, refresh in icy cold water to stop the cooking, and drain again.
3. Combine the olive oil, honey, lemon juice, sea salt and pepper in a small airtight jar, seal and shake well.
4. Arrange the quinoa, broccoli, capsicums, cabbage, carrot, herbs and nuts in two lunch boxes, drizzle with a little extra virgin olive oil, and seal. To serve, shake the jar of dressing, pour it over the top, and toss well with a fork.
Note: The rule is to add anything as long as it's good for you, as long as it's bright. Choose for texture, fibre and goodness as well as flavour, and avoid anything that might sog. Consider also: crumbled feta, cherry tomatoes, pomegranate seeds, half an avocado, zucchini noodles.