Today we tackle easy ideas for our round stainless steel lunch containers. With different size options and leak-proof lids, these containers are our go to for packing daily snacks, salads, fresh fruits and veggies. Here are a few recipes we love for back-to-school:
Tomato Basil Quinoa with Turkey
- 1 cup dry quinoa
- 1 lb lean ground turkey
- 7 oz fresh baby spinach
- 1 15-oz can crushed tomatoes
- crushed red pepper flakes
- fresh basil
- In a saucepan bring 1 cup dry quinoa and 2 cups water to a boil.
Once the water begins to boil turn heat to low, cover and cook for 15 minutes.
- Add olive oil to a saucepan and cook the turkey.
- Once the turkey has cooked, add the crushed tomatoes and spinach, and simmer over low heat until the spinach has wilted.
- Add the quinoa into the turkey mixture, adding fresh basil and crushed red pepper flakes to your liking.
- Saute over low heat 1-2 minutes longer and serve or pack in your round stainless steel lunch containers. Makes 4-6 servings.
Note: Crushed red pepper is a spicy addition to this dish! If you’re looking to add a more subtle flavor, saute a clove of garlic in a tablespoon of olive oil over medium heat and add instead of red pepper.
Easy Edamame, Carrot & Kale Salad
- 1 bunch kale (dinosaur/lacinato/tuscan kale or curly kale)
- fine-grain sea salt
- 1 cup chopped snow peas (slice off tough ends first)
- Large carrot, peeled and ribboned with a vegetable peeler
- 1 small red bell pepper, seeded and chopped
- A heaping cup of organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
- An avocado, sliced into small chunks
- A large shallot, finely sliced
- handful cilantro, chopped
- handful basil, chopped
- ¼ cup olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon finely grated ginger
- 1 tablespoon low-sodium tamari (or other low-sodium soy sauce)
- 2 teaspoons lime juice
- 3 garlic cloves, pressed or minced
- Remove the tough ribs from the kale, then discard them.
- Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
- Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves until the kale is darker and fragrant.
- Toss the remaining salad dressing ingredients with the kale.
- To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and pack into your reusable containers.
Fast 5-Minute Hummus
- 1 15-ounce can chickpeas, NOT drained
- 2-4 cloves garlic (depending on how garlicky you prefer it)
- 1/2 cup tahini
- 2 Tbsp fresh lemon juice
- 3/4 tsp sea salt
- 1-2 Tbsp extra virgin olive oil
- Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
- Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
- Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer.
- Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
Note: This recipe has so many options! To make your favorite flavored hummus add ingredients like red pepper. For a delicious snack cut up fresh veggies and pack along with the hummus in your round stainless steel lunch containers.
Looking for more inspiration? Head over to our Pinterest Page to see many more of our favorite recipes and ideas for our round stainless steel lunch containers!