I’ve been all about the grain salads this week for lunch – anyone else?
Grain salads are awesome because they are 1) super satisfying with the veggie volume, and 2) really fast to throw together. And the grains made them way more satisfying than regular salads!
For this variation, I mixed together arugula with 90 second brown rice, canned chickpeas, canned beets (the only veggie I buy canned – so good), cherry tomatoes, mushrooms, and avocado (gotta get that healthy fat). The dressing was a homemade mix of olive oil, lemon juice, red wine vinegar, and dijon mustard. Plus salt and pepper! Yum. I ate this on Monday at home and made myself another one at the same time that I packed up for Tuesday’s lunch downtown. Perfect! For the packed variation I just put the dressing in a little ziplock bag so the whole thing didn’t get soggy.
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