Quirky Quinoa Salad

Pack in the protein with this veggie lunch idea

Short of lunch ideas? Try this tasty Peruvian-inspired salad. I was at home for lunch today so I had time to make this salad from scratch.  I’ve made an extra portion and popped it in my lunchbox for tomorrow when I’ll be out and about (minus the avocado which I’ll chop and add just before I eat). If you’re out everyday cook your quinoa whilst you’re preparing your evening meal and you can make 2 days lunches.

When storing a cut avocado, squeeze over some lemon or lime. The vitamin C helps to prevent the avocado from going to brown.

Quinoa is a great alternative to couscous as it is gluten-free and very high in protein and minerals such as calcium and zinc. Pumpkin seeds as extra protein and zinc. Serve this salad with some rocket or watercress.

Ingredients
Serves 2
150g (10.5oz) quinoa
Small handful coriander leaves, finely chopped
1 handful flat-leaf parsley leaves, finely chopped
4 spring onions, finely sliced
2 tbsp pumpkin seeds
Half cucumber, finely diced
100g cherry tomatoes, halved
Juice of 2 limes
2 tbsp extra virgin olive oil
A little sea or rock salt
Freshly ground black pepper
1 ripe avocado, diced
  1. Put the quinoa in a pan, cover with double the amount of water and bring to the boil. Simmer for about 10-15 minutes until all water is absorbed and the grains and soft and fluffy.
  2. Stir in the herbs and remaining ingredients. Add the avocado just before serving. Season to taste.
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About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email michelle@mission-nutrition.co.uk