Quinoa lunch box rollups

½ cup low-sodium chicken broth

¼ cup quinoa

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

8 deli slices (about 8 ounces) fresh or smoked turkey

3 tablespoons plus 2 teaspoons light mayonnaise

1 cup (½ ounce) baby spinach

½ red bell pepper cored and cut into ⅛-inch-thick strips

1 small carrot cut into ⅛-inch-thick strips

In a small saucepan, bring the broth to a boil. Add the quinoa, return to a boil, cover and cook over medium heat until the quinoa has absorbed all of the broth, about 12 minutes. Remove from the heat, stir in the lemon juice and olive oil, then fluff with a fork. Cover and let stand for 15 minutes. Let cool to room temperature before assembling the rolls.

On a cutting board lay out 4 of the turkey slices. Top each one with a second turkey slice to make a double layer. Spread 2 teaspoons of the mayonnaise on the top of each double layer, then spread a quarter of the spinach on top of the mayonnaise. Mound a quarter of the quinoa on top of the spinach, spreading it to within ½ inch of the edges.

Arrange several red pepper and carrot slices crosswise down the middle of the roll. Starting with the short side of each turkey stack, roll up the turkey tightly to enclose the filling. Cut each roll crosswise into 4 rounds and arrange the slices, cut sides up, in a lunch container.

Makes 4 rolls

Nutrition information per roll-up: 190 calories; 90 calories from fat (47 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 30 mg cholesterol; 14 g carbohydrate; 2 g fiber; 4 g sugar; 12 g protein; 700 mg sodium.