Recipe for 4 people.
Get 2 cubs of (uncooked) brown rice and 1/2 cup quinoa (preferable the mixed color one).
Take 1/2 zucchini, 1/2 abergine, a grill pan, salt & pepper, arugula lettuce, yellow bell pepper, 2 tomatoes, 1 tbs of mixed seeds, 10 green olives, high quality olive oil.
Cook the rice and quinoa as described on the packaging. Let both cool down before you continue the salad.
Wash the vegetables and cut the zucchini and eggplant into slices for grilling on the grill-pan (no oil needed, just on the dry pan). Let the grilled vegetables cool down, before you continue to prepare the salad.
Put the arugula in a large bowl along with the cold rice and cold quinoa mix. Add the sliced of grilled veggies ​​(cut them into small strips).
Cut the tomatoes and yellow bell pepper into small cubes, the olives into slices and add it to the salad.Mix it all together, so all ingredients are on your spoon when you get a scoop!
Add high quality olive oil, salt and pepper to taste. Mix everything again in the large bowl and divide it over the 4 lunch boxes. Garnish with mixed seeds. Enjoy your healthy and “easy to make and take” lunch!