Even I am getting that Monday feeling, and I am away and avoiding Monday. I thought I would share a really quick and easy quinoa base salad which I whip up on Sundays for busy Mondays. I often make enough to last a good few days, so this one is good for you who like to meal prep for the week ahead. In the above photo I have served my warm quinoa salad with a few slices of avocado and my beetroot hummus which I'll share on the blog soon.
I am writing this from France and don't have the weights, so I am doing it in pack quantities/handfuls....just the normal packs you would buy from your grocers. Really you can't go wrong with this....you may just end up with more veggies if your packs are huge, but thats no bad thing!
All you need is;
1 pack / 2 handfuls Baby Radishes
1 pack / 4 big handfuls Baby Spinach
1/2 pack Quinoa (I tend to use white quinoa)
1 pack Tender Stem Broccoli
1 pack Asparagus
3 tbsp Olive oil
1 tsp Wholegrain mustard
1 tbsp Balsamic Vinegar
1/2 a Lime
Coriander (enough to sprinkle on top)
1 handful Pine nuts (optional)
1 handful of chopped Feta (optional)
First get the quinoa cooking. I find all packs of quinoa slightly differ with instructions, so follow your pack if you're unsure. A safe bet is normally 1 measure quinoa to 2 measures water for a 15 minute simmer (make sure you rinse the quinoa otherwise it can go stodgy, plus its better to give it a good rinse). Cook the quinoa just until you see the white edge on each grain (you'll know what I mean when you see it), this way it should still have a little bite and won't be soggy. Remove from the heat and drain any excess water, spread out on a large plate and allow to cool until the rest of the salad is ready.
Pop the tender stem broccoli and asparagus (you can chop these a little first to reduce the size or leave them whole) into a pan with water and bring to the boil for 3/4 minutes until slightly softened but still have their bite. Take them off the boil, drain and rinse with cold water to stop them from softening further.
Dice the baby radishes into thin disks.
For the dressing, mix the olive oil, mustard, balsamic and lime juice together.
If you are including the optional pine nuts, perhaps give these a little toast by popping them in a frying pan on a low heat for a couple of minutes. I tend not to use oil to toast these, the natural oils will release by themselves when on the heat. Toast until a light brown.
You are now ready to assemble the salad. Grab your favourite serving bowl / meal prep containers (glass containers if you can to be kind to our planet) and pop in all the above ingredients....quinoa, baby spinach, radishes, broccoli, asparagus & drizzle over the dressing. Give it all a good mix, top with a few sprigs of fresh coriander and if desired pine nuts and feta.
Delicious and super easy! This salad can be eaten cold, but I tend to serve it warm, mainly because I don't pre cook my quinoa with enough time to cool before I need to eat.