Perfect for summer barbeques, picnics, and work lunches, this quinoa salad is very quick and easy to make, and can be made well in advance and kept in the fridge. It is also one of those recipes where you can kind of just throw in whatever you fancy or have hanging around in your fridge - be as adventurous or as boring as you like!
What you will need (makes around 4 lunch portions):
Red, green and yellow pepper
Cucumber (around 1/4)
Sweetcorn (around 1/2 tin)
Chives
Red Onion (around 1/2)
Handful of almonds
Small pot of natural yoghurt
Quinoa (around 1/3 bag)
Pesto
Step 1: Chop and dice all of the vegetables and mix them in a bowl. I love how colourful and yummy it looks already!
Step 2: Boil the quinoa for around 12-15 minutes. I used a mix of red and white quinoa and bulgar wheat because they are full of protein so they keep me fuller for longer, but you can use whatever you like - pasta, rice, cous cous, etc! I also crumbled in a stock cube to make it a bit more flavoursome. Once it is cooked, drain it and leave it to cool for a little while.
Step 3: Mix the vegetables and quinoa together, then spoon in the natural yoghurt (I used most of a 50ml tub) and a couple of teaspoons of pesto. You could also add lemon juice and seasoning at this stage.
Step 4: Spoon it into some tupperware, put it in the fridge, then chuck it into your bag on your way out to work.
So there it is - a really simple and healthy lunch that you can make on Sunday evenings and take into work throughout the week. There really is nothing unhealthy in there, so you can eat as much of this as you like, totally guilt-free!
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