Quinoa White Bean Roast Zucchini Lunch

Ingredients by component

Quinoa

• 140 g dry quinoa
• 280 ml water
• 2 g salt

Parsley white beans

• 300 g cooked white beans
• 15 g parsley
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Roasted zucchini and peppers

• 300 g zucchini
• 250 g red bell pepper
• 15 ml olive oil
• 2 g salt

Dill soy yogurt dressing

• 150 g unsweetened soy yogurt
• 15 ml lemon juice
• 10 g dill
• 1 g salt

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.
3. Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.
4. Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.
5. Parsley white beans: Chill for 15 minutes to let flavours combine.
6. Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.
7. Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.
8. Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.
9. Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance