I heard about Quinoa about a year ago, I’m sure that’s later than some people, but have you tried it yet? I have, and it’s definitely an alternative to couscous, which is refreshing. If not then do, at least once! Here is a salad that I’ve made myself this week, nice and easy and no need for cooking.
Quinoa 2 packets – I used Merchant Gourmet Red and White Quinoa
Small tin of tuna, drained
Drizzle of balsamic vinegar
cherry tomatoes halved (about 10+)
Pre cooked Beetroot about 5 small beetroots
Salt and pepper
Mint leaves (a sprig)
I bought a packet of instant quinoa, which can be eaten hot or cold, two packets should last for the week in this lunch salad mixture. A cheaper way would be to buy a dried packet, as you can with pasta and rice but I’d wait to see if you like it first, before buying bucket loads.
Empty the two packets of quinoa into your lunch box.
Then open a can of tuna, drain, then empty the tuna into the lunch box.
Add about 2 tablespoons of olive oil and a good drizzle of balsamic vinegar and mix, be sure not to make the quinoa too wet, this is just to make the salad moist.
Half the tomatoes and quarter the beetroot and add these to the mix.
Now season this with salt and pepper and add a couple of torn mint leaves. Seal up your box and take this to work and enjoy.
The rules? I don’t think there aren’t any! Take a look in your fridge to see what you would add to the quinoa mix, prehaps broccoli florets, or asparagus, or mackerel.
So I suspect we’ve all had a lovely break over the long weekend, you’ve got back home from your travels and it’s back to work tomorrow. Maybe you’ve had a couple of large meals over the weekend and you don’t feel in tip-top shape?
Well if you make a bit of time this afternoon you could make this soup for your working week.
I want to kick my week off to a good start, so I’ve made ‘Lucas Hollwegs’ Lentil and lemon soup, with a few alterations, dependant on what was in the fridge.
Time to make: 1 hour – 10mins chopping, 45mins simmering.
Calories: 724 / 181 per portion for four.
2 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, finely chopped
salt and pepper
200g green lentils – should have been puy lentils
leaves from 2 sprigs of thyme
1 bay leaf
zest and juice of small lime, should have been a lemon
2 pints of vegetable stock
A splash of orange juice, this wasn’t included but as I didn’t use a large lemon I wanted some more citrus flavour.
2 handfuls of baby spinach leaves
Heat the olive oil in a large saucepan, stir in the chopped vegetables and a pinch of salt. keep this on a low heat, cover and sweat gently for 10 mins
Add the lentils, thyme, lemon juice & zest, orange juice and stock. Simmer over a gentle heat for 40-45 mins, or until the lentils are soft. Remove the bay leaf.
Liquidise half of the soup and add this back to the lentil mixture. Taste and season. Stir in the spinach leaves and leave to wilt.
When cooled pour your soup into your container and take to work.
This should serve approximately 4 portions, ideal for the short week.