This is a super quick work at home lunch we make often, perfect for all the family*. One of those last-minute throw togethers in which you can include whatever you have in the fridge or cupboard, rather than making it by the book. Having those ready-to-eat packets of quinoa and lentils in the cupboard is so handy, although of course if you have the time and are organised to soak and prepare ahead, use the dried versions.
Ingredients^^
Serves 4+
250g pouch ready-to-eat quinoa
250g pouch ready-to-eat puy lentils
400g chick peas, drained
1 large carrot, sliced
100g raw cauliflower, diced
¼ cucumber, diced
125g asparagus, blanched
4 spring onions
6 radishes, quartered
5 dill pickles, sliced
heaped tablespoon capers
10 sun-dried tomatoes, sliced
a dozen cherry tomatoes, quartered
20 Kalamata olives, halved
half an avocado per person, sliced
1 tbsp olive oil (or oil from the sun-dried tomatoes jar)
juice of half a lime
a handful of parsley, finely chopped
Method
I'm not going to pretend there's a great deal to this one!
Simply find a large bowl, such as a mixing bowl and combine all ingredients.
To make the dressing shake the oil and lime juice in a jam jar or stir vigorously in a cup. Pour over the salad and mix thoroughly.
Serve topped with the asparagus and avocado.
Eat to your appetite, any leftovers can be stored in the fridge for a couple of days. Great for lunchboxes or another at home lunch tomorrow.
^^Alternative ingredients include: diced raw peppers, sliced roasted peppers or from a jar, diced celery, sprouted beans or lentils, finely sliced onion, sweetcorn, any beans, leftover roasted vegetables, any herbs, peas, diced artichoke hearts, nuts, anything you can think of! Try to avoid carbs or meat/dairy to keep this nutritional powerhouse as great as it can be. Increased afternoon productivity guaranteed ;-)
* Weaning babies and toddlers LOVE this stuff, so give them a bowl and let them tuck in (it sweeps up easily if spilt), but leave out the really hard bits or cut them into bigger pieces for little fists to hold and gnaw on.
Ingredients^^
Serves 4+
250g pouch ready-to-eat quinoa
250g pouch ready-to-eat puy lentils
400g chick peas, drained
1 large carrot, sliced
100g raw cauliflower, diced
¼ cucumber, diced
125g asparagus, blanched
4 spring onions
6 radishes, quartered
5 dill pickles, sliced
heaped tablespoon capers
10 sun-dried tomatoes, sliced
a dozen cherry tomatoes, quartered
20 Kalamata olives, halved
half an avocado per person, sliced
1 tbsp olive oil (or oil from the sun-dried tomatoes jar)
juice of half a lime
a handful of parsley, finely chopped
Method
I'm not going to pretend there's a great deal to this one!
Simply find a large bowl, such as a mixing bowl and combine all ingredients.
To make the dressing shake the oil and lime juice in a jam jar or stir vigorously in a cup. Pour over the salad and mix thoroughly.
Serve topped with the asparagus and avocado.
Eat to your appetite, any leftovers can be stored in the fridge for a couple of days. Great for lunchboxes or another at home lunch tomorrow.
^^Alternative ingredients include: diced raw peppers, sliced roasted peppers or from a jar, diced celery, sprouted beans or lentils, finely sliced onion, sweetcorn, any beans, leftover roasted vegetables, any herbs, peas, diced artichoke hearts, nuts, anything you can think of! Try to avoid carbs or meat/dairy to keep this nutritional powerhouse as great as it can be. Increased afternoon productivity guaranteed ;-)
* Weaning babies and toddlers LOVE this stuff, so give them a bowl and let them tuck in (it sweeps up easily if spilt), but leave out the really hard bits or cut them into bigger pieces for little fists to hold and gnaw on.
