Make Ahead Super Green Vegan Quinoa Sandwich.

Layers of protein-rich quinoa, creamy avocado, crisp cucumber and a bright herb spread make this sandwich the make-ahead lunch our kitchen team swears by. Everything holds beautifully overnight, so the flavors are even better the next day.

Watch our chefs assemble it step by step, from pressing the quinoa patties to stacking the greens, and learn the one trick that keeps the bread from going soggy before lunchtime.

Prep once, eat all week

We cook a big batch of quinoa on Sunday and press it into patties while it is still warm, so the grains bind without a single egg. Chilled overnight, they firm up enough to sear in a hot pan and hold their shape all the way through a busy Tuesday.

The herb spread is the part everyone asks about: blanched parsley and basil, toasted pine nuts, lemon zest and a little good olive oil, blitzed until it is almost a pesto. Spread thickly on both slices, it seals the bread against the vegetables and keeps every bite fresh.

A great make-ahead lunch is not about shortcuts. It is about building flavour that only gets better while it waits for you.

Marco Bianchi, Head Chef

Wrap each sandwich in parchment, tuck it into the fridge, and it is ready to grab on the way out the door. Add the sprouts and a squeeze of lemon just before you eat and it tastes like it was made to order.