Herb Tahini Quinoa Boxes Recipe

The useful part

1
Rinse the quinoa and simmer it with 2 3/4 cups water and half the salt for 15 minutes. Cover and rest for 5 minutes, then cool.
2
Whisk the tahini, lemon juice, olive oil, herbs, remaining salt, and 1/3 cup water.
3
Divide quinoa, cucumber, peas, and radishes into four containers.
4
Pack the herb-tahini sauce separately and add it at lunch so the vegetables stay crisp.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

couscous or cooked bulgur

plain yogurt or a lemon-herb vinaigrette

Make the next meal easier

Use extra quinoa as a cold grain salad base or stir it into soup.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Serve cold or at room temperature. Keep the sauce separate until serving.

For cooling, storing, and reheating details, use the USDA references below.