Another lunch recipe, another way to hit your protein and superfoods quota! OK, that may be a bit of an optimistic spin, but considering this was whipped up with week’s leftover remains of veg, and some storecupboard ingredients, it’s pretty tasty and very healthy. You can tweak this recipe in line with what’s on the shelves and in your pantry, however, the tasty picture you see includes:
- protein – in the 2 tbsp of quinoa and portion of crumbled walnuts
- fresh flavours – with the 2 sliced spring onions and finely chopped fresh parsley
- 3 of your 5 a day – with 3 heaped tbsp of roasted aubergine, pepper and carrot. I think I may have even padded it out with spinach underneath.
I particularly like fruit in salads, so I threw in 25g of raisins for good measure to complement the walnuts.
There is a bit of prep needed (cooking the quinoa and roasting the veg) however now I’ve cooked a batch of each I should have enough for a couple of lunches, and this prep means it’s very little effort to prepare the salad.
You could have it for lunch or as a side to a main meal – perhaps with fish or grilled meats. The veg were roasted in coconut oil, which is a bit lighter then olive oil and means it’s not too dry if you eat it without dressing. I particularly love coconut, however, if you don’t want an subtle taste of coconut throughout your salad, maybe think about using a different oil!