2 rice salads in containers

Meal prep: rice

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Each box serves 1

Eat well at work with two lunchboxes made from the same rice base – one with tuna, the other with feta and beetroot. They're gluten-free and high in protein

  • Gluten-free
  • Healthy
Nutrition: Tuna salad
HighlightNutrientUnit
low inkcal499
fat13g
saturates2g
carbs58g
sugars14g
fibre8g
protein34g
salt0.4g
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Ingredients

For the rice base & dressing

For the tuna salad box

For the feta & beetroot salad box

Method

  • STEP 1

    Put the rice in a medium pan with the onion, bouillon and oregano. Pour in 300ml water, then bring to the boil. Cover, turn down the heat and simmer for 25 mins until tender and the water has been absorbed. Meanwhile, mix the oil and vinegar.

  • STEP 2

    Divide the rice between two lunchboxes. Add the corn, spring onion, red pepper and tuna to one box, and the chickpeas, beetroot, feta and walnuts to the other. Spoon the dressing into both boxes, then add the rocket to the beetroot one, but don’t toss through until just before eating, or better still, add on the morning that you are eating it. Will keep for two days in the fridge.

RECIPE TIPS
NUTRITIONAL INFORMATION

Tuna salad: 499 kcals, fat 13g, saturates 2g, carbs 58g, sugars 14g, fibre 8g, protein 34g, salt 0.4g

NUTRITIONAL INFORMATION

Beetroot & feta salad: 552 kcals, fat 18g, saturates 5g, carbs 70g, sugars 12g, fibre 12g, protein 20g, salt 0.9g

Goes well with

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    Rating: 4 out of 5.8 ratings
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