Since our holiday and as the weather improves, David and I have been getting in the habit of making a big bowl of salad and taking it to work with us. Sometimes it’s a ‘chuck it all in’, sometimes it’s a ‘dribs and drabs’, sometimes I like to use a recipe.
We intended to make this salad from Oh She Glows but after a long day at work I arrived at our local Sainsbury’s who had none of the ingredients. I ad-libbed, switched and accessorised, so here’s our version and my suggestions for making it into a full on, no afternoon snacking, lunch.
Makes 5 lunch time portions
- 1 cup uncooked quinoa
- 2 tsp vegetable bouillon or half a stock cube
- 1 can butter beans
- 2/3 pack of mint
- 125g grated carrots
- 4 spring onions finely sliced
- 100g bag of spinach
- 100g bag of rocket (or leaf of choice!)
- salt and pepper
- Juice of a lemon
- 2 tbsp extra virgin olive oil
- 1 crushed garlic clove
- 1 tsp ground cumin
- 1 tsp maple syrup
- 1/2 tsp salt
- First prepare you quinoa. Put 1 cup uncooked quinoa in a pan (with a lid) with 1.5 cups boiling water, 2 tsps vegetable bouillon and bring to the boil. Reduce the heat to medium-low and allow to simmer for 15 minutes. Turn the heat off, place a piece of kitchen roll between the lid and the pan and leave to steam for 5-10 minutes. Fluff up the quinoa with a fork and allow to cool for 15 minutes in the fridge
- In a VERY large bowl, mix together the quinoa, drained butter beans, mint, carrots, spring onions, spinach and rocket.
- In a jug (or your juicer bowl if you are lazy like me) mix together all the dressing ingredients. If serving straight away, pour over the salad and mix together. Season. If having for lunches, do this daily.
- Store in the fridge, portioning yourself some each evening for a grab and go lunch in the morning.
To finish at work…
I like to pimp my salads up at work so on periodically I take in
– a box of oatcakes
– A mixed seed blend (sometimes I get them in my graze box too)
– some homemade hummus or a jar of nut butter
Plate up your salad, sprinkle over the nuts/seeds and serve with oatcakes and hummus.
I’m a creature of habit and follow my lunch with a big, juicy, braeburn apple everyday as well.
Do you have any easy packed lunch recipes?