Are you looking for inspiration for mild summer season lunches that may be simply taken to work? This quinoa salad is ideal for such conditions. One important benefit is a straightforward preparation, so that you’ll be achieved very quickly. Moreover, you’ll be able to put together the salad prematurely for a number of days. Whereas our chosen substances harmonize splendidly by way of flavour, be at liberty to take them as inspiration and regulate the recipe based mostly on what you will have at house.
Elements for the salad:
- 120 g RTE chickpeas (may be changed with RTE beans)
- 60 g quinoa
- 25 g mild mozzarella
- 25 g feta cheese
- 2 bigger tomatoes
- 2 handfuls of arugula
- 2 handfuls of black olives
- 1 handful pistachios
- ½ pink onion
- ½ cucumber
Elements for the dressing:
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Begin by cooking the quinoa in line with the directions and let it cool. Proceed with making ready the dressing. Combine all of the dressing substances, together with olive oil, maple syrup, Dijon mustard, lemon juice, and a pinch of salt, and pour them into the underside of two jars. Then, layer finely chopped onion, cucumber, and halved olives on prime of the dressing. Press the greens down to make sure they’re submerged within the dressing. Subsequent, add cooked quinoa, diced tomatoes, rinsed legumes (we used chickpeas), diced cheese (mozzarella and feta), pistachios, and prime it off with arugula as the ultimate layer. Shut the jars with lids and let salad sit in a single day. Earlier than serving, you’ll be able to switch the contents right into a bowl and luxuriate in. In the event you choose to eat straight from the jar, it’s really useful to shake it nicely earlier than opening to distribute the dressing.
|Vitality worth||498 kcal|
This recipe is extremely straightforward to organize, and its style is absolutely value it. It’s good as a chilly packed lunch for decent summer season days.
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