Brown rice and veggie salads are easy to prep on the weekend in order to have a ready-to-go healthy lunch to take to school or work for the following few days. Add leftover cooked chicken, cooked chickpeas, or feta cheese to the salad if these ingredients fit into your diet.
Ingredients
Rice
1½ cups
long grain brown rice
2½ cups
water
¼ teaspoons
sea salt
Salad
1 small
red bell peppers
diced
1 medium
cucumbers
diced
3
green onions
sliced
½ cups
chopped
parsley
2 cups
thinly sliced
kale
½ cups
kalamata olives
Dressing
4 tablespoons
lemon juice
6 tablespoons
extra virgin olive oil
¾ teaspoons
sea salt
