Just made a delicious no added fat lunch. Filling and so healthy.
TIP – Cook some quinoa at the weekend and then keep it in the fridge to use for quick salads like this.
To cook quinoa – rinse throughly first. Add 2x the volume of water to 1 of quinoa (you can also use veggie stock). Bring to the boil and simmer for 10 mins. Turn off heat and leave covered for 20 mins. For use in a salad, place in fridge once cool.
2-3 garlic cloves peeled and crushed (to taste)
1 tbl sp of tahini (any type)
2 tbl sp of lemon juice
2 tbl sp of water
SALAD: (for 4 portions)
Quinoa (approx 1-2 cups uncooked) or 2 cups of cooked quinoa.
1/2 cucumber (chopped – i used a mandolin with a julienne blade)
6 large mint leaves (optional – but gives a nice fresh taste)
1 med white onion finely chopped
2 heads of red chicory finely chopped (for colour and crunch – but you could use finely chopped celery or grated carrot)
A can of flageolet beans rinsed and drained (or any other beans, chickpeas or cooked lentils – Black beluga lentils look good against the colour of quinoa).
Salt & pepper to taste
To assemble the salad…
In a large bowl, mix 1 tblsp of tahini (any type) with 2 tblsp of lemon juice, 2-3 cloves of garlic and 2 tblsp of water – mix thoroughly or blend. You can add some hot sauce too if you like it spicy.
Add the salad ingredients and mix thoroughly. If you can place in ‘fridge for 30 mins, but if you have a hungry person standing over you (who is impatient with the microwave), then serve immediately on a bed of torn lettuce leaves. You can also add a spoon of plant based mayo (that’s the splodge on the side of the plate).