18 Quick Vegan Lunch Ideas For Work Or School

Did you know that incorporating plant-based meals into your diet can boost your energy and productivity at work or school? If you’re looking to spice up your lunch routine with delicious and healthy vegan options, you’re in the right place! In this blog, we’ll share 18 quick vegan lunch ideas that are not only simple to prepare but also satisfying and nutritious—perfect for your busy lifestyle!

Chickpea Salad Crunch Wrap

This Chickpea Salad Crunch Wrap is a delightful fusion of fresh vegetables and chickpeas, wrapped in a crispy shell that’s bursting with flavor and texture.

Ingredients:

1 can chickpeas, rinsed and drained
1 cup diced cucumber
1 cup diced tomatoes
1/2 cup chopped red onion
1/2 cup corn kernels
1/4 cup chopped fresh parsley
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
4 large tortillas
1 cup lettuce, shredded

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, corn, parsley, and feta cheese.

2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, cumin, salt, and pepper.

3. Pour the dressing over the chickpea mixture and toss until all ingredients are well coated.

4. Place a tortilla on a flat surface and layer with a generous amount of the chickpea salad and a handful of shredded lettuce.

5. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a wrap.

6. Repeat with the remaining tortillas and filling, then cut each wrap in half to serve.

Tips:

For extra crunch, add sliced bell peppers or celery to the salad.
You can make the salad in advance; just keep the dressing separate until ready to serve.
Try using whole wheat or spinach tortillas for added flavor and nutrition.

Quinoa and Black Bean Bowl

This Quinoa and Black Bean Bowl is a nutritious and flavorful dish packed with protein and vibrant ingredients that make every bite delightful.

Ingredients:

1 cup quinoa
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 cup corn, frozen or canned
1 red bell pepper, diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Rinse the quinoa under cold water to remove its natural coating.

2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, then bring to a boil.

3. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.

4. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, and cilantro.

5. In a small bowl, whisk together the olive oil, cumin, chili powder, lime juice, and seasoning to taste.

6. Pour the dressing over the quinoa mixture and toss gently to combine.

7. Top with diced avocado and serve warm or at room temperature.

Tips:

Add toppings like diced tomatoes or feta cheese for extra flavor.
This bowl can be prepared ahead of time and stored in the fridge for up to three days.
Feel free to swap out vegetables based on your preference or seasonal availability.

Avocado Toast with Tomato Salsa

This Avocado Toast with Tomato Salsa is a delightful combination of creamy avocado and zesty salsa that makes for a perfect breakfast or snack.

Ingredients:

2 slices whole grain bread
1 ripe avocado
1 cup diced tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Toast the whole grain bread slices until golden brown.

2. In a bowl, mash the ripe avocado with a fork until creamy.

3. In another bowl, combine diced tomatoes, red onion, cilantro, lime juice, salt, black pepper, and red pepper flakes.

4. Spread the mashed avocado evenly over the toasted bread.

5. Top the avocado with the tomato salsa mixture.

6. Serve immediately and enjoy!

Tips:

For extra flavor, add a dash of hot sauce to the salsa.
Use a ripe avocado for the best texture and taste.
This dish pairs well with a poached egg on top for added protein.

Hummus and Veggie Pita Pocket

This Hummus and Veggie Pita Pocket is packed with fresh flavors and nutritious ingredients, making it a delightful and healthy meal option.

Ingredients:

2 whole wheat pita pockets
1 cup hummus
1 cucumber, sliced
1 bell pepper, sliced
1 carrot, grated
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. Start by slicing the pita pockets in half to create a pocket for the filling.

2. In a mixing bowl, combine the cucumber, bell pepper, carrot, cherry tomatoes, and red onion.

3. Drizzle the olive oil and lemon juice over the veggies and season with salt and pepper to taste.

4. Spread a generous amount of hummus inside each pita pocket.

5. Fill each pita pocket with the seasoned vegetable mixture.

6. Serve immediately and enjoy your nutritious and tasty pita pockets!

Tips:

Feel free to add other veggies like spinach or avocado for extra taste.
You can prepare the hummus and veggies ahead of time for a quick meal during the week.
Try different types of hummus like roasted red pepper or garlic for variety.

Spinach and Tofu Stir-Fry

This Spinach and Tofu Stir-Fry is a vibrant and wholesome dish that combines the earthy flavors of spinach and the delicate texture of tofu, creating a deliciously healthy meal.

Ingredients:

2 cups fresh spinach
1 block (14 oz) firm tofu, drained and pressed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon olive oil
1 teaspoon red pepper flakes (optional)
2 green onions, sliced
1 tablespoon sesame seeds (for garnish)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Begin by cutting the pressed tofu into bite-sized cubes.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.

4. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

5. Add the fresh spinach to the skillet and pour in the soy sauce and sesame oil, cooking until the spinach is wilted, about 2-3 minutes.

6. If desired, sprinkle in red pepper flakes for a bit of heat and mix well.

7. Lastly, garnish with sliced green onions and sesame seeds before serving.

Tips:

Make sure to press the tofu well to remove excess moisture for better texture.
Feel free to add more vegetables like bell peppers or carrots for added crunch and nutrition.
Serve over cooked rice or quinoa for a complete meal.

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is special for its vibrant medley of flavors, combining the earthiness of roasted vegetables with the nutty taste of quinoa for a truly satisfying dish.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 medium red bell pepper, diced
1 medium zucchini, diced
1 medium red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

3. Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

4. While the vegetables are roasting, rinse the quinoa under cold water and combine it with vegetable broth in a saucepan.

5. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

6. Once the quinoa and vegetables are cooked, combine them in a large bowl.

7. Add fresh parsley and lemon juice, stirring everything together until well mixed.

8. Serve warm or chilled, as desired.

Tips:

Feel free to add any of your favorite vegetables for roasting.
This salad can be stored in the refrigerator for up to 3 days.
For added protein, consider mixing in some chickpeas or feta cheese.

Lentil and Rice Stuffed Peppers

This Lentil and Rice Stuffed Peppers recipe is a delightful blend of savory spices, wholesome lentils, and vibrant bell peppers that makes for a nourishing and visually appealing dish.

Ingredients:

4 large bell peppers
1 cup cooked lentils
1 cup cooked rice
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced tomatoes (canned or fresh)
1/2 cup shredded cheese (optional)
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes.

3. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened.

4. In a large bowl, combine the cooked lentils, cooked rice, sautéed onion and garlic, cumin, smoked paprika, salt, black pepper, and diced tomatoes.

5. Stuff each bell pepper with the lentil and rice mixture, packing it tightly.

6. Place the stuffed peppers upright in a baking dish and cover with foil.

7. Bake in preheated oven for 25 minutes, then remove foil and sprinkle cheese on top if using.

8. Return to oven and bake for an additional 5-10 minutes until cheese is melted and peppers are tender.

9. Remove from oven and garnish with fresh parsley before serving.

Tips:

Feel free to substitute quinoa for rice for a gluten-free option.
Add chopped vegetables like zucchini or spinach for extra nutrition.
Make a batch and freeze leftovers for a quick weeknight meal.

Vegan Sushi Rolls with Avocado and Cucumber

These Vegan Sushi Rolls with Avocado and Cucumber combine refreshing flavors and a delightful texture, making them a perfect healthy snack or meal option.

Ingredients:

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
4 sheets of nori
1 ripe avocado, sliced
1 cucumber, julienned
1 tablespoon sesame seeds
soy sauce for serving

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear, then drain.

2. In a medium pot, combine the rinsed rice and water, bringing it to a boil over medium heat.

3. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed.

4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the cooked rice.

5. Let the rice cool to room temperature, about 10-15 minutes.

6. Place a bamboo sushi mat on a flat surface and lay a sheet of nori, shiny side down, onto the mat.

7. Wet your hands, then grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

8. Place a line of avocado slices and cucumber sticks horizontally across the middle of the rice-covered nori.

9. Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight.

10. Once rolled, use a sharp knife to slice the sushi into bite-sized pieces and sprinkle with sesame seeds.

Tips:

For extra flavor, consider adding avocado oil or lime juice to the rice mixture.
Experiment with other vegetables like bell peppers or carrots for variety.
Keep a small bowl of water near while rolling to help the rice stay sticky.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a delightful mix of savory and sweet flavors, making them a satisfying vegetarian option for any meal.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
1 avocado, sliced
1 cup corn tortillas
¼ cup fresh cilantro, chopped
Salt and pepper to taste
1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper.

3. Spread the seasoned sweet potatoes on a baking sheet and roast in the oven for about 20 minutes, or until tender.

4. While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat.

5. Once the sweet potatoes are done, remove them from the oven and mix them with the warm black beans.

6. Warm the corn tortillas in a skillet or microwave until pliable.

7. Assemble the tacos by filling each tortilla with a mixture of sweet potatoes and black beans, and top with avocado slices and fresh cilantro.

8. Serve with lime wedges on the side for squeezing over the tacos.

Tips:

For extra flavor, consider adding diced onions or bell peppers with the sweet potatoes.
Try topping the tacos with your favorite salsa or a drizzle of hot sauce for added heat.
These tacos can be made ahead of time; simply reheat the filling before serving.

Thai Peanut Noodle Salad

This Thai Peanut Noodle Salad combines the vibrant flavors of crunchy vegetables, creamy peanut sauce, and tender noodles for a refreshing and satisfying meal.

Ingredients:

8 ounces rice noodles
1 cup shredded carrots
1 cup red bell pepper, sliced
1 cup cucumber, julienned
1 cup red cabbage, shredded
1/2 cup green onions, chopped
1/4 cup chopped fresh cilantro
1/2 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1 tablespoon lime juice
1/4 cup crushed peanuts (for garnish)
1/4 cup sesame seeds (for garnish)

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Instructions:

1. Cook the rice noodles according to package instructions, then drain and rinse under cold water.

2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, garlic, ginger, and lime juice until smooth.

3. In a large bowl, combine the cooked noodles, carrots, bell pepper, cucumber, red cabbage, green onions, and cilantro.

4. Pour the peanut sauce over the noodle mixture and toss to combine well.

5. Serve the salad topped with crushed peanuts and sesame seeds for extra crunch.

Tips:

Use any combination of vegetables you prefer, such as snap peas or edamame, to customize the salad.
For added protein, include shredded chicken, tofu, or shrimp.
Make the salad ahead of time but store the dressing separately until ready to serve to keep the noodles from getting soggy.

Mediterranean Couscous and Chickpea Salad

This Mediterranean Couscous and Chickpea Salad is bursting with vibrant flavors of fresh herbs and zesty lemon while being nutritious and easy to prepare.

Ingredients:

1 cup couscous
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Cook the couscous according to package instructions and let it cool.

2. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.

4. Add the cooled couscous to the vegetable mixture and pour the dressing over the top.

5. Toss everything together until well combined, then taste and adjust seasoning if necessary.

6. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Tips:

Feel free to add any seasonal vegetables you have on hand for extra crunch and flavor.
This salad can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
For a protein boost, add grilled chicken or shrimp.

Veggie-Packed Buddha Bowl

This Veggie-Packed Buddha Bowl is a vibrant and nourishing dish filled with fresh flavors and a delightful variety of textures.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, sliced
1 cup shredded carrots
1 cup chickpeas, drained and rinsed
1 avocado, sliced
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (optional, for garnish)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and then combine it with vegetable broth in a pot.

2. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed.

3. Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes before fluffing with a fork.

4. While the quinoa is cooking, prepare the vegetables: chop the cucumbers, bell peppers, and halve the cherry tomatoes.

5. In a bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to create the dressing.

6. To assemble the Buddha Bowl, start with a base of quinoa, then top with a colorful assortment of the prepared vegetables and chickpeas.

7. Finish off with avocado slices and drizzle the tahini dressing on top. Garnish with fresh herbs if desired.

Tips:

Feel free to add your favorite vegetables or protein for variety.
Store leftover dressing in the fridge for up to a week for quick meal prep.
For added crunch, toss in some nuts or seeds.

Zucchini Noodles with Marinara Sauce

This Zucchini Noodles with Marinara Sauce recipe is a delightful combination of fresh flavors and wholesome ingredients, perfect for a light yet satisfying meal.

Ingredients:

4 medium zucchini
2 tablespoons olive oil
3 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Spiralize the zucchini using a spiralizer to create zucchini noodles.

2. Heat olive oil in a large skillet over medium heat.

3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

4. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

5. Add the zucchini noodles to the marinara sauce and cook for an additional 5 minutes, tossing gently until heated through.

6. Serve hot, garnished with grated Parmesan cheese if desired.

Tips:

For a thicker sauce, you can simmer the marinara longer to reduce excess liquid.
Feel free to add veggies like bell peppers or mushrooms for added flavor and nutrition.
Adjust the seasoning to your taste by adding red pepper flakes for a spicy kick.

Cauliflower and Chickpea Curry

This Cauliflower and Chickpea Curry is a delightful blend of spices and textures, featuring creamy coconut milk and hearty chickpeas that create a comforting meal.

Ingredients:

1 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 can coconut milk
1 cup vegetable broth
2 cups fresh spinach
Salt and pepper to taste
Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the garlic and ginger, cooking for another minute until fragrant.

4. Add curry powder, cumin, turmeric, and chili powder, stirring well to coat the onion mixture.

5. Add the cauliflower florets and chickpeas, stirring to combine.

6. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

7. Cover and cook for 15-20 minutes, or until the cauliflower is tender.

8. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

9. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

Tips:

For a spicier kick, add more chili powder or a diced chili pepper.
Serve with rice or naan for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.

Vegan Wrap with Spinach and Falafel

This Vegan Wrap with Spinach and Falafel is a delightful combination of fresh flavors and hearty textures that make for a satisfying meal.

Ingredients:

4 whole wheat wraps
1 cup cooked and crumbled falafel
2 cups fresh spinach
1 medium cucumber, chopped
1 medium tomato, diced
1/4 cup tahini sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Begin by heating the falafel in a skillet over medium heat for about 5 minutes, until warmed through.

2. In a large bowl, combine the spinach, cucumber, tomato, salt, pepper, and lemon juice.

3. Lay out each wrap on a flat surface and spread a tablespoon of tahini sauce onto each.

4. Add a portion of the spinach mixture and crumbled falafel to each wrap.

5. Roll each wrap tightly, tucking the sides in as you go.

6. Slice in half and serve immediately, or wrap in foil for an on-the-go meal.

Tips:

For added flavor, include pickled vegetables or avocado slices in the wrap.
Feel free to customize the ingredients based on your preferences!
These wraps can be meal-prepped and stored in the refrigerator for up to 2 days.

Coconut Curry Lentil Soup

This Coconut Curry Lentil Soup is special because it combines the earthy flavor of lentils with the richness of coconut milk and vibrant spices, creating a comforting and wholesome dish.

Ingredients:

1 cup red lentils
1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
4 cups vegetable broth
1 can (14 oz) coconut milk
1 cup diced tomatoes
1 carrot, diced
1 bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh spinach
Juice of 1 lime

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, heat the coconut oil over medium heat and sauté the diced onion until translucent.

2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Stir in the curry powder, turmeric, and cumin, cooking until the spices are well combined with the onions.

4. Add the diced carrots and bell pepper, stirring for a few minutes.

5. Pour in the vegetable broth, coconut milk, red lentils, and diced tomatoes, bringing the mixture to a simmer.

6. Season with salt and black pepper, then cover and cook for about 20 minutes or until the lentils and vegetables are tender.

7. Stir in the fresh spinach and lime juice, cooking for an additional 2 minutes until the spinach wilts.

Tips:

For added heat, include chopped chili peppers or red pepper flakes.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve with crusty bread or over rice for a complete meal.

Moroccan Spiced Carrot and Quinoa Salad

This Moroccan Spiced Carrot and Quinoa Salad is a delightful blend of flavors, featuring the warm spices of Morocco and the vibrant crunch of fresh vegetables.

Ingredients:

1 cup quinoa
2 cups water
4 medium carrots, grated
1/2 cup raisins
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup slivered almonds
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup olive oil
2 tablespoons lemon juice
Salt to taste
Black pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water and add it to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

2. In a large mixing bowl, combine the grated carrots, raisins, parsley, mint, and slivered almonds.

3. In a small bowl, whisk together the olive oil, lemon juice, cumin, cinnamon, paprika, cayenne pepper, salt, and black pepper to create the dressing.

4. Add the cooled quinoa to the bowl with the vegetables and pour the dressing over the top. Toss well to combine.

5. Let the salad sit for at least 15 minutes to allow the flavors to meld together before serving.

Tips:

For added texture, use toasted nuts instead of raw almonds.
This salad can be made a day in advance; just keep it covered in the refrigerator.
Feel free to swap raisins with dried apricots or cranberries for a different flavor profile.