One of the easiest ways to plan for a week of lunches is to prepare a large serving on Sunday. This quinoa tabbouleh is one dish that gets more flavorful as it sits and absorbs the lemon juice. For some added flavor throw in some fresh, chopped mint.

Recipe:

1 cup Red or White Quinoa

2 cups diced cucumber

2 cups sliced cherry tomatoes

1 cup diced red onion

½ cup Feta cheese crumbles

½ Lemon Juiced

Directions:

Place 1 cup uncooked quinoa in a pot with 2 cups of water and bring to a boil. Once the quinoa is boiling, bring down to a simmer and cover. Let the quinoa cook until all the water has been absorbed, or about 12 minutes. Once all the water has been absorbed, put quinoa in a bowl and toss together with cucumber, tomatoes, onion and cheese. Pour lemon juice over the mixture and toss a couple more times.