Smart plant-based lunch box

In collaboration with LeGrand and ÉquipeNutrition

A day full of plant-based eating, rich in protein and minerals? Yes, it’s possible!

With this smart plant-based lunch box, you’ll see how easy it is to get your proteins, vitamins and minerals in, all while eating plant-based! We’ve got everything covered: an overnight quinoa breakfast jar to bring on the go, a lentil pasta pesto salad for lunch, veggies and puffs on the side, and a tiramisu-style dessert with layers of LeGrand’s delicious plant-based yogurt and GoGo Quinoa cookies.


  • 1/4 cup of quinoa flakes
  • 1/4 to 1/3 cup of plant-based milk (ideally soy or pea for added protein)
  • 1/3 to 1/2 cup of LeGrand yogourt
  • 2 tbsp of your choice of nuts and seeds (e.g. chia seeds, ground flax, hemp, pumpkin)
  • Additional garnish of your choice (e.g. fresh or dried fruit, chocolate chips, maple sugar)
  1. In an airtight container (ex: Mason jar), place the ingredients in the order they appear in the recipe.
  2. Refrigerate for at least 8 hours or overnight.


  • 1 box (227g) of lentil and quinoa fusilli
  • 1 tbsp olive oil
  • 1 can (540ml) of legumes of your choice (e.g. edamame, beans, lupini beans), rinsed and drained
  • 2 cups (or more) of your choice of vegetables (e.g. cherry tomatoes, cucumber, peppers, spinach), sliced
  • 3 tbsp of LeGrand pesto
  • Pepper and salt to taste
  • Optional: 3 tbsp of pumpkin seeds for some B12
  1. Cook pasta according to package directions.
  2. Drain, sprinkle with olive oil and let cool.
  3. Divide the pasta, legumes, vegetables and pesto among 3 containers, without mixing.
  4. Season with salt and pepper to taste, close containers and refrigerate.
  5. Mix when ready to eat.


In a mason jar, place a layer of LeGrand plant-based yogurt, a layer of quinoa cookies and repeat until the jar is full. Garnish with fruit.


Find out how this smart lunch box compares to a traditional lunch!