Boring lunches kill me.
I look forward to lunch at work, and yes, I could shove down a green salad, but that's not me. I despise garden salads and try my hardest to avoid them at all costs. I rarely make them at home, and if I do, it's because I'm either a: tired, b: struggling with ideas or c: no other excuse.
This holiday has been a great time to experiment and devise some new recipes for the coming work weeks. I usually prep my work lunches & snacks for the coming week on a Sunday, so whatever I make needs to be able to last a few days, feed a few mouths and be delicious. This salad was born out of boredom and I absolutely love it. Even the bf who is not a fan of quinoa approves!! This salad will feed around 4 good sized serves and will last in the fridge a few days, even with the dressing on. Enjoy!!!
I look forward to lunch at work, and yes, I could shove down a green salad, but that's not me. I despise garden salads and try my hardest to avoid them at all costs. I rarely make them at home, and if I do, it's because I'm either a: tired, b: struggling with ideas or c: no other excuse.
This holiday has been a great time to experiment and devise some new recipes for the coming work weeks. I usually prep my work lunches & snacks for the coming week on a Sunday, so whatever I make needs to be able to last a few days, feed a few mouths and be delicious. This salad was born out of boredom and I absolutely love it. Even the bf who is not a fan of quinoa approves!! This salad will feed around 4 good sized serves and will last in the fridge a few days, even with the dressing on. Enjoy!!!
Quinoa & Carrot salad
Recipe:
1 cup quinoa
4 carrots
¼ cup sultanas
2 spring onions
¼ cup shredded coconut
¼ cup coriander
2 cups spinach
Dressing:
1 orange – (use the zest first, then juice, then chop up whats left inside)!
1 tbsp ginger
1 tbsp olive oil
3 tbsp lime juice
1 tbsp sesame oil
Rinse and drain quinoa before cooking. Cook 1 cup quinoa in 2 cups water and boil. Reduce heat until quinoa is tender and sprouted. Remove & cool.
Grate carrots and place into a bowl with sultanans, coconut and coriander.
Zest & juice your orange. Mix the zest & juice with ginger, oils and lime juice.
Chop remaining orange and mix into salad.
Add in quinoa, mix and pour over dressing!
Serve on top of the spinach (or mix in the spinach into the salad)
1 cup quinoa
4 carrots
¼ cup sultanas
2 spring onions
¼ cup shredded coconut
¼ cup coriander
2 cups spinach
Dressing:
1 orange – (use the zest first, then juice, then chop up whats left inside)!
1 tbsp ginger
1 tbsp olive oil
3 tbsp lime juice
1 tbsp sesame oil
Rinse and drain quinoa before cooking. Cook 1 cup quinoa in 2 cups water and boil. Reduce heat until quinoa is tender and sprouted. Remove & cool.
Grate carrots and place into a bowl with sultanans, coconut and coriander.
Zest & juice your orange. Mix the zest & juice with ginger, oils and lime juice.
Chop remaining orange and mix into salad.
Add in quinoa, mix and pour over dressing!
Serve on top of the spinach (or mix in the spinach into the salad)