Well, I learned this week that a working woman cannot live on salad alone. So I headed back to the kitchen to start experimenting with another new lunch prep dish (well, fine I was inspired by my super cute containers I picked up). This one is an absolute winner and has found a place in the lunch prep rotation!
Ingredients
- 2 cups orzo, cooked
- 2-4 cups zucchini & yellow squash
- 1 cup chopped spinach
- 1/2 cup red onion, diced
- Optional: 1 cup nuts (I used Sahale Snacks Glazed Mix Tangerine Vanilla Cashew-Macadamia nuts)
- 1/2 cup goat cheese
Let’s Cook!
- Cook the orzo in boiling, salted water for 8-10 minutes or until al dente. Rinse in cold water to stop cooking and toss with a bit of olive oil to keep it from sticking.
- Slice the zucchini and squash into 1/2 pieces. Toss with olive oil, salt, pepper and your favorite spices (I used garlic, rosemary, orange peel, lemon pepper and parsley). Grill or air fry until tender (roughly 8 minutes)
- Toss the orzo and veggies in a bowl and mix well. You can always add a splash more of olive oil if you need it.
To Assemble
- Divide the orzo and squash between three containers
- In a smaller container (or compartment), mix the spinach and red onion
- Add the nuts to another container
- I like to keep the goat cheese in separate containers
Don’t like nuts? Swap in some cooked chicken or chickpeas. Don’t care for squash? Swap in your favorite grilled vegetable. Want some extra pop? Add in some pickled jalapenos. You see where I’m going: this is another dish that’s endlessly customizable.
I love mixing everything together when it’s time for lunch (also, I tend to tip the box over at some point which helps with the mixing process). As I’ve said before, make sure you keep a cute plate in the office to make it feel like home.
Salads alone may not cut it, but a plate full of colorful orzo and grilled veggies? That’ll carry me through the workday. What’s your favorite? I want to keep this trend going!
Eat well friends!
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Michelle Cooks 
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