Lunch Recipes

Brown Rice Salad

35 minutes  |  Serves 12

Ingredients 

2 cups brown rice and quinoa

1 orange, squeezed

½ cup almonds

¼ cup currants

1 cup baby spinach, chopped

1 capsicum, diced

Method

1. Cook rice and quinoa as per packet instructions.

2. Preheat oven to 180 degrees and roast almonds in a single layer on a baking tray for 3-5 minutes, then roughly chop them up and set aside.

3. In a large bowl, combine cooked rice, spinach, currants, almonds, capsicum and the juice of squeezed orange.

4. Serve warm with a protein of choice, or just on its own.

Tuna & Olive Pasta

35 minutes  |  Serves 4

Ingredients 

500g wholemeal pasta

425g tin tuna in olive oil

½ brown onion

1 tsp minced garlic

½ cup parsley leaves

1 tsp olive oil

1 cup tomato passata

½ cup pitted kalamata olives

Method

1. Drain tuna of olive oil into a strainer held above a saucepan. Place saucepan on stovetop and heat oil on medium heat.

2. Finely chop onion and parsley leaves, transfer to a small bowl and add minced garlic.

3. Add mixture to saucepan, stir occasionally for 5 minutes or until softened. Add tomato passata and simmer uncovered over medium-low heat for 10 minutes or until slightly thickened.

4. Cook pasta as per packet instructions in a large saucepan of salted water and drain.

5. Stir tuna and olives into the sauce over low heat until combined and heated through. Season to taste, then serve with pasta.