Quinoa and Brown Rice Lunch Bowl (with every vegetable in the fridge)

It’s mid-week and no time to stop at the market so rather than eat out, I’m making my favorite lunch, “the lunch bowl”. Using whole grains leftover from last night’s dinner, whatever chopped vegetables are in the fridge, baked tofu, pumpkin seeds and raisins, I have the fix-ins for the perfect lunch bowl. Lunch bowls are more substantial than a salad and they are very forgiving, allowing you to mix and match whatever ingredients you have on hand. To keep the dressing simple, I just used balsamic vinegar and olive oil. A fast, satisfying, and better for you than eating out lunch.


Quinoa and Brown Rice Lunch Bowl


  • Cooked brown rice and quinoa
  • Sliced avocado
  • Chopped scallion, cucumber, red pepper, cabbage, celery
  • Baked tofu (see picture above)
  • Pumpkin seeds
  • Raisins
  • Splash of extra-virgin olive oil
  • Splash of balsamic vinegar
  • Freshly ground pepper


No measuring necessary. Just add whatever ingredients you have on hand and mix them together for a deliciously easy lunch.

Nutrition Note: I always keep baked tofu in my refrigerator. It’s an excellent source of plant based protein and it tastes delicious. You can find it in a variety of flavors at Trader Joe’s and Whole Foods but many supermarkets carry it as well.



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