My last lunchtime recipe, baked sweet potato – three ways, went down so well that I’ve decided to make the lunch time inspo a regular thing. The plan is to create simple vegan recipes using only 4-5 main ingredients and then suggest optional meat and dairy add-ons so everyone’s covered. This recipe is the first in the series and is perfect for a light summer lunch – seasonal, high in protein and packed full of flavour.
Read more about the Lunchbox series here.
- 120g quinoa
- 3 or 4 spring onions, thinly sliced
- Handful of tomatoes (around 10-12), halved
- 1 avocado, halved and sliced
- Handful of fresh herbs, roughly chopped – parsley, mint, coriander, or a mixture of all three
- Olive oil
- Salt and pepper
Serves 2 – I recommend making enough for 2 lunches per person so you don’t have to cook every evening. If you’re cooking for 2, just double the ingredients so you have enough for 4 servings.
This will keep in the fridge for 3-4 days.
Olive oil and balsamic dressing | Balsamic glaze
Cucumber and mint raita | Cheese – feta, goat’s cheese, mozzarella
Meat and fish options
Grilled chicken breast | Beef steak
- Rinse and drain the quinoa, pop into a saucepan of boiling water (1 part quinoa, 2 parts water) and simmer for 12-15 minutes. Set aside to cool.
- Put the spring onions, tomatoes, herbs, olive oil and a good grind of salt and pepper into a large bowl. Once the quinoa is cool, add it to the bowl and stir until fully combined.
- When you’re ready to serve, pop into a tuppaware and place the avocado on top (if you’re worried about it turning brown, chuck a bit of lemon juice over it). Drizzle with balsamic glaze or dressing if desired, or pick an optional add-on to finish.
I don’t recommend adding the dressing until the morning you’re due to eat it as it might make the salad a little soggy!