So keeping in line with my health kick (I write this after eating 3 ORANGE yes orange daim bars and 12 jaffa cakes – I binge eat when my mood is low) here is my vegan salad jar. Vegan until I put feta on it when I eat it later, sorry vegans!
- tin of mixed beans – I used adzuki, flagolet and cannelini (stay tuned for more ways to use up the beans)
- tin of chickpeas
- 1c quinoa
- 1/2 cucumber
- 2 tomatoes
- 1 sweet pepper
- 2 medium sweet potatoes
- 1 small/medium carrot
- 3 handfuls baby leaf salad
- garlic granules
- veg stock cube
- chilli flakes
This serves 3 salads with beans and quinoa left over for other meals, there are plenty of meals that take next to no time to prepare with precooked beans and quinoa!
Peel and chop the sweet potato into bite size chunks, lay out onto a tray lightly spray with oil and toss with black pepper and a pinch of salt. Roast in the oven at 180 for 10 mins, remove and leave to cool.
Place the quinoa into a pan with a sprinkling of garlic, chilli and stock cube with 3c of water and allow to simmer, stirring occasionally until all of the liquid has been absorbed. Set aside and leave to cool.
Drain the chickpeas and beans and mix together in a pan with water, simmer for 4-5 minutes then drain and leave to cool.
Grate the carrot, peel and dice the cucumber, dice the tomatoes and the pepper. With the lettuce bunch up and roughly chop.
Once everything has cooled it is time to layer it all up in the jar!
First is the 1/4c beans, then 1/4c quinoa, lettuce, carrot, cucumber, sweet potato, pepper and tomato. Or mix up the salad as you see fit!
If you use a large enough jar you can shake it all up and just eat it out of the jar, or you can tip it out into a bowl add a dressing and voila! A healthy, tasty and kind to your wallet lunch that you can prepare in advance!