Quinoa Garden Salad – Meatless Mondays

I personally love a good garden salad and recently have fallen in love with adding in cooled quinoa which makes it a bit more than just a salad! I say garden salad because nowadays there are so many varieties of salad and this is a bit more than just a few sad leaves on a plate.

  • a large handful of baby salad leaves
  • 1 tomato
  • 1/4 cucumber
  • 1/4 sweet pepper
  • 1 medium carrot
  • 1/5 pack of feta crumbled
  • 1/4 C quinoa
  • 1/2 veg stock cube
  • garlic powder (to taste)

To cook the quinoa place in a saucepan with the stock cube and garlic powder with 1 cup of boiling water, leave to simmer on a low heat until all of the liquid has been absorbed stirring occasionally. I suggest trying some of the quinoa to see if you want it cooked a bit more, if so just add a small amount of water and return to the hob. Once happy with the quinoa leave to cool.

Remove the skin on the cucumber and dice along with the pepper and tomato. Grate the carrot and roughly chop the salad leaves.

Once the quinoa has cooled combine all of the ingredients and drizzle with your favourite vinaigrette, I personally like a good balsamic glaze on mine.

You can make double of this and keep one portion in the fridge. It would make a really good healthy lunch on the go or at work.

Let me know if you try this or if you change up the ingredients as I will happily try your variations (well as long as they wont affect my stoma)

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