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[Recipe] Healthy Lunchbox Idea #7 

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Quinoa has become more and more popular over the past few year. Quinoa is great for your health and very delicious. Quinoa is however quite expensive. So, if you prefer a cheaper ingredient, rather opt for couscous.

This lunchbox contains:

  • Tomato, mozzarella and basil lollipops
  • Popcorn
  • Pear slices
  • Baby brownies

How To Cook Quinoa

Yields 4 to 6 servings


  • 1 cup uncooked Quinoa
  • Olive oil, optional
  • 2 cups Water or Broth
  • 1/2 tsp Salt


  1. Place quinoa in a fine mesh sieve. Run your quinoa under running water for about 2 minutes. Swish your hand around in the quinoa to make sure they’re all washed. Drain.
  2. Heat a large saucepan over a medium-high heat.
  3. Add a drizzle of olive oil and add the quinoa. Stir for about 1 minute. All the water should evaporate and the quinoa should start to toast.
  4. Add 2 cups of water OR broth and salt. Bring to a rolling boil.
  5. Cover pan and cook on a lower heat for about 15 minutes.
  6. Remove from heat. DO NOT remove the lid. Keep the lid on and let stand for another 5 minutes. It is very important that you do not lift the lid before the 5 minutes are up.
  7. After 5 minutes, remove the lid, the quinoa should have a transparent border. Fluff with a fork.
  8. Serve and enjoy!


Should there still be water left in the pan or if the quinoa is a bit chewy. Cover and place the pan on the heat for a further few minutes. Let stand again for about 5-10 minutes.

How to make a Sweet and Crunchy Quinoa Salad

Yields 8 servings


  • 1 cup Quinoa, rinsed
  • 1 medium Sweet potato, peeled and cut into 1cm cubes
  • 3 1/2 tbsp Extra virgin olive oil, divided
  • 1/3 cup Pine nuts
  • 4 tsp Apple cider vinegar
  • 2 tsp Honey
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Cinnamon
  • 1/3 cup dried Cranberries
  • 4 Scallions, sliced


  1. Preheat the oven to 200ºC (400ºF)
  2. Prepare the Quinoa.
  3. Place your sweet potato into a roasting dish. Add about 1/2 tbsp of olive oil and toss.
  4. Bake for 25 minutes, or until tender.
  5. Heat a small pan over a medium heat, add the pine nuts. Toast lightly, stir often. Set aside.
  6. Add 3 tbsp olive oil, vinegar, honey, pepper, salt, cinnamon and cumin to a mixing bowl. Whisk until fully combined.
  7. After fluffing your quinoa, add some of the vinaigrette and mix. Add more depending on your taste.
  8. Then lastly, add the roasted sweet potatoes, toasted pine nuts, cranberries and scallions. Toss gently.
  9. Serve and enjoy!


If you prefer to use couscous. Follow package instructions and continue at step 2.

Source: The Kitchn

Editor[Recipe] Healthy Lunchbox Idea #7 

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