22 Delicious Quinoa Lunch Box Recipes for Every Taste

Finding the perfect lunch that is both nutritious and satisfying can be a challenge, especially for busy days.

Quinoa, a protein-packed supergrain, offers the perfect solution.

Versatile, easy to cook, and naturally gluten-free, quinoa can be transformed into a variety of delicious meals, from salads and wraps to bowls and patties.

Whether you’re packing a lunch for work, school, or a day out, quinoa provides long-lasting energy and keeps you full without feeling heavy.

In this article, we’ve curated 22 quinoa lunch box recipes that are simple, flavorful, and perfect for meal prepping.

22 Delicious Quinoa Lunch Box Recipes for Every Taste

Quinoa is a supergrain that elevates lunch boxes from ordinary to extraordinary.

With these 22 quinoa lunch box recipes, you can enjoy a variety of flavors, textures, and cuisines throughout the week while keeping meals nutritious and satisfying.

Whether you prefer warm bowls, fresh salads, or handheld wraps, quinoa has you covered.

Experiment with these recipes, mix and match ingredients, and discover how enjoyable lunchtime can be.

Mediterranean Quinoa Salad

This vibrant Mediterranean quinoa salad is a refreshing, protein-packed option for your lunch box.

Bursting with fresh vegetables, tangy feta, and olives, it’s both satisfying and nourishing.

Perfect for a quick, no-fuss meal that stays fresh throughout the day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, olives, and parsley.
3. Fluff the cooked quinoa with a fork and add it to the vegetable mixture.
4. Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper. Mix gently until everything is evenly coated.
5. Crumble feta over the top just before packing into lunch boxes.

This Mediterranean quinoa salad is a bright, wholesome lunch option that’s easy to prepare ahead of time.

Each bite is refreshing and satisfying, keeping you energized throughout the afternoon.

Quinoa Chickpea Power Bowl

A hearty, protein-rich lunch that combines the nutty flavor of quinoa with protein-packed chickpeas and a colorful mix of roasted vegetables.

Drizzled with a zesty tahini dressing, it’s perfect for staying full and focused.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 2–3 tbsp water for dressing consistency
• Optional: pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas, bell pepper, zucchini, and carrot with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender.
2. Meanwhile, cook quinoa in water according to package instructions. Once done, fluff with a fork and let cool slightly.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and pourable. Adjust water to reach desired consistency.
4. In your lunch box, layer quinoa, roasted vegetables, and chickpeas. Drizzle with tahini dressing and sprinkle with pumpkin seeds if desired.

The Quinoa Chickpea Power Bowl is hearty, nutritious, and packed with flavor.

It’s a satisfying meal that keeps well, making it ideal for lunch on-the-go.

Avocado Quinoa Wrap

This Avocado Quinoa Wrap is a creamy, crunchy, and portable lunch option.

With mashed avocado, crunchy veggies, and seasoned quinoa wrapped in a soft tortilla, it’s a perfect balance of taste and texture.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe avocado, mashed
• 1 small carrot, shredded
• ½ cup red cabbage, thinly sliced
• ¼ cup bell pepper, julienned
• 1 tbsp lime juice
• Salt and pepper to taste
• 2 whole wheat tortillas
• Optional: fresh spinach or arugula

Instructions:

1. In a bowl, mash the avocado with lime juice, salt, and pepper.
2. Add the cooked quinoa and mix until well combined.
3. Lay out the tortillas and spread a generous layer of the quinoa-avocado mixture down the center of each.
4. Top with shredded carrot, red cabbage, bell pepper, and a handful of spinach or arugula if using.
5. Fold the sides of the tortilla over the filling and roll tightly to form a wrap. Slice in half for easier packing.

This Avocado Quinoa Wrap is creamy, fresh, and full of texture.

It’s an easy, satisfying lunch that’s ready in minutes and perfect for a grab-and-go meal.

Thai Quinoa Peanut Salad

This Thai-inspired quinoa salad brings together nutty quinoa, crunchy vegetables, and a creamy, spicy peanut dressing.

Bursting with flavor and texture, it’s perfect for a vibrant and filling lunch.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• ½ cup edamame (shelled)
• 2 green onions, chopped
• ¼ cup fresh cilantro, chopped
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• 1–2 tsp water to thin the dressing
• Optional: crushed peanuts for garnish

Instructions:

1. Rinse quinoa and cook with water according to package instructions. Let it cool slightly.
2. In a large mixing bowl, combine cooked quinoa, bell pepper, shredded carrots, edamame, green onions, and cilantro.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and water until smooth and pourable.
4. Pour the dressing over the quinoa and vegetables, tossing gently to combine.
5. Sprinkle crushed peanuts on top just before packing into lunch boxes.

The Thai Quinoa Peanut Salad is full of fresh, zesty flavors and satisfying textures.

It’s a nutritious and colorful lunch option that’s ready in minutes.

Quinoa & Roasted Veggie Buddha Bowl

This nourishing Buddha bowl features roasted seasonal vegetables, protein-rich quinoa, and a creamy avocado dressing.

It’s a well-balanced lunch that’s both wholesome and filling.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 small sweet potato, cubed
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp smoked paprika
• ½ avocado
• 1 tbsp tahini
• 1 tsp lemon juice
• 1–2 tbsp water for dressing consistency
• Optional: sesame seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, zucchini, and red onion with olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes until tender and slightly caramelized.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a blender or small bowl, mash avocado with tahini, lemon juice, and water until creamy. Adjust thickness to your liking.
4. In your lunch box, layer quinoa and roasted vegetables. Drizzle with avocado dressing and sprinkle with sesame seeds if desired.

The Quinoa & Roasted Veggie Buddha Bowl is wholesome, filling, and loaded with nutrients.

It’s an easy-to-make, satisfying lunch that keeps you energized.

Quinoa Caprese Lunch Box

A fresh and elegant take on a classic Caprese salad, this quinoa version adds protein and texture while keeping the flavors light and refreshing.

Perfect for a simple yet satisfying lunch.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella balls (bocconcini), halved
• ¼ cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional: a pinch of red pepper flakes

Instructions:

1. In a medium bowl, combine cherry tomatoes, mozzarella, and basil.
2. Add the cooked quinoa and gently mix to combine.
3. Drizzle with olive oil and balsamic vinegar. Season with salt, pepper, and optional red pepper flakes.
4. Toss gently to ensure everything is evenly coated. Pack into your lunch box.

The Quinoa Caprese Lunch Box is light, refreshing, and packed with classic flavors.

It’s a quick and elegant lunch that’s perfect for any day.

Southwest Quinoa Bowl

This Southwest Quinoa Bowl is a bold and colorful lunch option with black beans, corn, avocado, and a zesty lime-cilantro dressing.

It’s satisfying, nutrient-dense, and perfect for a midday boost.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp cumin
• Salt and black pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool slightly.
2. In a large bowl, combine quinoa, black beans, corn, and red bell pepper.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
4. Pour dressing over the quinoa mixture and toss gently.
5. Add diced avocado and sprinkle fresh cilantro on top before packing.

This Southwest Quinoa Bowl is fresh, flavorful, and filling. It’s a versatile lunch that can be enjoyed cold or at room temperature.

Quinoa Lentil Salad

A protein-packed and fiber-rich salad, this quinoa lentil combination is hearty enough for lunch yet refreshing and easy to carry.

The tangy lemon dressing ties the flavors together perfectly.

Ingredients:

• 1 cup quinoa
• 1 cup green or brown lentils, cooked
• 1 cucumber, diced
• 1 carrot, shredded
• ½ red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Optional: fresh parsley or mint for garnish

Instructions:

1. Cook quinoa according to package instructions. Let cool slightly.
2. In a large mixing bowl, combine cooked quinoa, lentils, cucumber, carrot, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour dressing over the salad and toss gently.
5. Garnish with fresh parsley or mint if desired before packing.

Quinoa Lentil Salad is hearty, nutritious, and satisfying.

It’s an ideal lunch for anyone looking for a protein-rich, vegetarian meal.

Quinoa & Roasted Beet Salad

A colorful, earthy, and slightly sweet salad, this quinoa and roasted beet combination is complemented by goat cheese and walnuts.

It’s a gourmet lunch box option that’s visually stunning and flavorful.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup crumbled goat cheese
• ¼ cup chopped walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa according to package instructions and let cool slightly.
3. In a small bowl, whisk together balsamic vinegar and honey.
4. Combine quinoa and roasted beets in a bowl. Drizzle with balsamic-honey dressing and toss gently.
5. Top with crumbled goat cheese and toasted walnuts before packing.

This Quinoa & Roasted Beet Salad is rich in flavor, texture, and nutrition.

It’s a satisfying lunch that’s both elegant and wholesome.

Asian Quinoa Stir-Fry

A quick, flavorful, and protein-rich stir-fry, this Asian quinoa recipe is packed with vegetables, sesame seeds, and a tangy soy-ginger sauce.

Ideal for a warm lunch option.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame seeds
• Optional: chopped green onions for garnish

Instructions:

1. Cook quinoa according to package instructions. Set aside.
2. In a large pan, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.
3. Add broccoli, snap peas, and bell pepper. Stir-fry for 5–7 minutes until vegetables are crisp-tender.
4. Add cooked quinoa and soy sauce. Stir to combine and heat through.
5. Sprinkle with sesame seeds and green onions before packing.

Asian Quinoa Stir-Fry is a warm, flavorful, and satisfying lunch.

It’s a quick way to get plenty of vegetables and protein in one delicious meal.

Quinoa Tabbouleh Lunch Box

A refreshing twist on classic tabbouleh, this quinoa version is bright, herby, and light.

Perfect for a cool, fresh lunch that’s easy to pack and eat on the go.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup parsley, finely chopped
• ½ cup mint leaves, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Cook quinoa according to package instructions and allow it to cool.
2. In a large bowl, combine cooked quinoa, parsley, mint, cucumber, and cherry tomatoes.
3. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently to combine.
4. Pack into lunch boxes and refrigerate until ready to eat.

Quinoa Tabbouleh is refreshing, herbaceous, and nutrient-packed.

It’s a light yet satisfying lunch that stays fresh and flavorful all day.

Curried Quinoa & Veggie Bowl

This curried quinoa bowl is a warm, flavorful lunch packed with vegetables and aromatic spices.

It’s a comforting, protein-rich meal perfect for satisfying midday hunger.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green peas
• 1 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and pepper to taste
• 2 tbsp coconut milk
• Optional: fresh cilantro for garnish

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a large pan, heat olive oil and sauté cauliflower, carrots, and peas with curry powder, turmeric, salt, and pepper for 8–10 minutes until tender.
3. Stir in cooked quinoa and coconut milk. Heat through and mix until well combined.
4. Garnish with fresh cilantro before packing.

Curried Quinoa & Veggie Bowl is aromatic, hearty, and flavorful.

It’s a warm and comforting lunch that’s easy to make ahead and transport.

Quinoa Spinach & Feta Patties

These quinoa patties are crispy on the outside, soft on the inside, and packed with spinach and feta.

Perfect for a protein-rich lunch you can eat cold or warm.

Ingredients:

• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 egg
• ¼ cup breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine quinoa, spinach, feta, onion, garlic, egg, breadcrumbs, salt, and pepper. Mix well.
2. Form the mixture into small patties, about 2–3 inches in diameter.
3. Heat olive oil in a non-stick pan over medium heat. Cook patties 3–4 minutes per side until golden brown.
4. Let cool slightly before packing into lunch boxes.

Quinoa Spinach & Feta Patties are savory, nutritious, and perfect for a portable lunch.

They are versatile and delicious both warm and cold.

Mexican Quinoa Stuffed Peppers

These stuffed bell peppers are filled with a zesty quinoa mixture, black beans, corn, and spices.

A colorful and satisfying lunch option that’s visually appealing and flavorful.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained
• ½ cup corn kernels
• 1 small tomato, diced
• 1 tsp chili powder
• ½ tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: shredded cheese for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix quinoa, black beans, corn, tomato, chili powder, cumin, olive oil, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
4. Optional: sprinkle cheese on top. Cover with foil and bake for 25–30 minutes until peppers are tender.
5. Let cool slightly before packing into lunch boxes.

Mexican Quinoa Stuffed Peppers are hearty, colorful, and packed with flavor.

They make a fun and filling lunch that’s easy to prepare in advance.

Quinoa & Roasted Sweet Potato Salad

A sweet and savory salad with roasted sweet potatoes, quinoa, and a maple-dijon dressing.

A comforting and nutritious lunch option with a balance of flavors.

Ingredients:

• 1 cup cooked quinoa
• 2 medium sweet potatoes, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1–2 tbsp olive oil for dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil to make the dressing.
3. In a large bowl, combine quinoa, roasted sweet potatoes, and mixed greens. Drizzle with dressing and toss gently.
4. Pack into lunch boxes and refrigerate until ready to eat.

Quinoa & Roasted Sweet Potato Salad is sweet, savory, and satisfying.

It’s a comforting lunch that stays fresh and flavorful all day.

Quinoa Egg Salad Wrap

A protein-rich, creamy wrap featuring quinoa and eggs with a touch of yogurt and mustard.

Easy to prepare and perfect for a grab-and-go lunch.

Ingredients:

• 1 cup cooked quinoa
• 2 hard-boiled eggs, chopped
• 2 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 whole wheat tortillas
• Optional: lettuce, spinach, or arugula

Instructions:

1. In a bowl, combine quinoa, chopped eggs, yogurt, Dijon mustard, salt, and pepper. Mix until creamy.
2. Lay out tortillas and spread the egg-quinoa mixture down the center.
3. Top with greens if desired and roll up tightly. Slice in half for packing.

Quinoa Egg Salad Wrap is creamy, protein-packed, and easy to transport. It’s a simple yet satisfying lunch that’s ready in minutes.

Mediterranean Quinoa Pita Pocket

A handheld lunch with quinoa, cucumber, tomato, olives, and hummus stuffed into a pita.

Fresh, flavorful, and perfect for an on-the-go meal.

Ingredients:

• 1 cup cooked quinoa
• ½ cup cherry tomatoes, diced
• ½ cucumber, diced
• ¼ cup Kalamata olives, sliced
• 2 tbsp feta cheese, crumbled
• 2 tbsp hummus
• 2 whole wheat pita pockets
• Optional: fresh parsley or mint

Instructions:

1. In a bowl, combine quinoa, tomatoes, cucumber, olives, and feta.
2. Cut pita pockets in half and spread hummus inside each half.
3. Stuff each pita with the quinoa mixture and garnish with parsley or mint.
4. Pack carefully to prevent spilling.

Mediterranean Quinoa Pita Pocket is fresh, flavorful, and portable. It’s a satisfying lunch that’s full of Mediterranean flair.

Quinoa & Avocado Sushi Rolls

A fun, bite-sized lunch with quinoa instead of rice, filled with creamy avocado, cucumber, and carrots.

Healthy, delicious, and perfect for sushi lovers.

Ingredients:

• 1 cup cooked quinoa
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 carrot, julienned
• Soy sauce or tamari for dipping

Instructions:

1. Place a sheet of nori on a bamboo mat or clean surface. Spread a thin layer of quinoa over the nori, leaving 1 inch at the top.
2. Arrange avocado, cucumber, and carrot slices along the bottom edge.
3. Roll tightly using the mat, pressing gently. Seal the edge with a little water.
4. Slice into bite-sized rolls and pack carefully. Serve with soy sauce if desired.

Quinoa & Avocado Sushi Rolls are creative, light, and delicious. They’re a fun and healthy lunch option for sushi lovers.

Quinoa & Black Bean Taco Bowl

This protein-packed quinoa taco bowl is loaded with black beans, corn, bell peppers, and avocado.

A zesty, filling, and colorful lunch option perfect for meal prep.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• ½ avocado, diced
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Optional: lime wedges and fresh cilantro

Instructions:

1. Cook quinoa according to package instructions and let cool slightly.
2. In a large pan, heat olive oil and sauté bell pepper for 3–4 minutes. Add black beans, corn, chili powder, cumin, salt, and pepper. Cook until heated through.
3. Combine the sautéed mixture with quinoa in a bowl and toss gently.
4. Top with diced avocado and garnish with lime wedges and fresh cilantro before packing.

The Quinoa & Black Bean Taco Bowl is zesty, filling, and nutrient-dense.

It’s a satisfying lunch that’s colorful and flavorful.

Quinoa Caprese Skewers

These fun, bite-sized skewers combine quinoa, cherry tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

Perfect for a light and portable lunch.

Ingredients:

• 1 cup cooked quinoa, cooled
• 12 cherry tomatoes
• 12 mini mozzarella balls
• 12 small fresh basil leaves
• 1 tbsp balsamic glaze
• Toothpicks or small skewers

Instructions:

1. On each skewer, thread a cherry tomato, a small spoonful of quinoa, a mozzarella ball, and a basil leaf. Repeat if needed.
2. Arrange skewers in your lunch box and drizzle lightly with balsamic glaze.
3. Pack carefully to prevent skewers from moving.

Quinoa Caprese Skewers are fresh, portable, and visually appealing. They’re a fun way to enjoy a healthy, light lunch.

Curried Quinoa Salad with Raisins and Almonds

This curried quinoa salad has a hint of sweetness from raisins and crunch from almonds.

A flavorful, protein-rich lunch that’s easy to make ahead.

Ingredients:

• 1 cup cooked quinoa
• ½ cup golden raisins
• ¼ cup sliced almonds, toasted
• 1 small carrot, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp curry powder
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. In a large bowl, combine quinoa, raisins, almonds, and grated carrot.
2. In a small bowl, whisk together olive oil, lemon juice, curry powder, salt, and pepper.
3. Pour dressing over quinoa mixture and toss gently.
4. Garnish with fresh cilantro before packing.

Curried Quinoa Salad with Raisins and Almonds is fragrant, slightly sweet, and crunchy.

It’s a perfect lunch for a flavorful, nutrient-packed meal.

Quinoa & Roasted Veggie Hummus Wrap

A hearty, portable wrap filled with roasted vegetables, quinoa, and creamy hummus.

This lunch is filling, flavorful, and easy to take on-the-go.

Ingredients:

• 1 cup cooked quinoa
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp hummus
• 2 whole wheat tortillas
• Optional: spinach or arugula

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and carrot with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Spread hummus evenly over each tortilla.
3. Layer roasted vegetables and quinoa on top of hummus. Add spinach or arugula if using.
4. Roll the tortillas tightly into wraps, slice in half, and pack into lunch boxes.

Quinoa & Roasted Veggie Hummus Wrap is a hearty, nutritious, and flavorful lunch.

It’s perfect for a satisfying and portable meal.