Make Ahead Quinoa Salad – Perfect for Lunch
My routine Monday to Friday tends to be ram packed between work, my son, hubby and keeping the household going. Between everything, I have just about enough time to get dinner ready for the three of us (which I do at 5.30am). So unless I also want to spend my evenings in the kitchen, with no time for my precious box sets 🙁 – chopping salads and preparing packed lunches is not really my ideal way of spending the little chill time I have on weekday evenings.
So as part of my Sunday morning routine, when husband takes my son swimming, I make a big batch of my quinoa salad. This is so much more than a basic veg salad, which just doesn’t fill the big hole that is my stomach. I need a little more substance. And this quinoa salad has just that. Full of protein and nutritious veg, it’s fused with great flavour and so speedy to make.
It’s perfectly fine to eat as it is, but we use it as a base to then create our individual bespoke order salads. Hubby likes to keep it simple with a little vegan cheese and avocado. Me, on the other hand, I’m the fun one in the marriage. I top mine with chilli flakes, finely chopped olives, mixed seeds, hummus, avocado and some finely chopped carrots and cucumber, which I also prepare on Sunday and immerse in water to keep the salad fresh.
Each night then we simply take a few mins to assemble our individual salads. For a vegan trying to stick to healthy, nutritious, tasty lunches, this quinoa salad is the perfect make ahead answer. It keeps really well in the fridge and is the perfect base for a satisfyingly good lunch.
- • 1 tsp olive oil
- • 300g green beans, small dice
- • 1 pepper, small dice
- • 1 cup frozen sweetcorn
- • 1 cup frozen baby broad beans
- • ½ tbsp. dried mixed herbs
- • ½ tsbp. cayenne chilli pepper
- • 1 tsp salt
- • 2 cups quinoa
- • Enough water to cover
- Place oil on medium heat in a wide saucepan.
- Add the green beans, pepper, sweetcorn, baby broad beans, salt and cayenne chilli pepper. Stir for 3-4 mins.
- Next add the quinoa, enough water to cover the ingredients and the mixed herbs. Bring the heat down to medium low and partially cover.
- Simmer on a medium low heat for approx. 20mins, stirring occasionally.
- Remove from heat once all the water has been absorbed and the quinoa had puffed up. The quinoa should have a little bite. Be careful not to overcook it, you don’t want a quinoa mush!.
- To prevent the salad from going soggy, once you have removed it from the heat, remove the lid to allow the steam to escape and for the quinoa to fully cool before covering again and refrigerating.