Quinoa salad is the perfect recipe for your light lunch to take to work with the handy and hygienic Lock-eat jars.
Colourful, tasty and healthy, the quinoa salad with avocado, chickpeas and sun-dried tomatoes in oil allows you to enjoy a fresh and light lunch break, perfect for recharging your batteries without weighing you down. The recipe combines protein, fibre and carbohydrates in a balanced way, ensuring the correct balance of foods your body needs.
Ingredients for 4 servings in 20 cl Lock-eat jars, to be kept in the fridge and consumed within 2 days:
§ mixed salad with rocket
§ 250 g quinoa
§ 200 g of chickpeas
§ 1 avocado
§ 4 sun-dried tomatoes in oil
§ 1 Tropea onion
§ half a lemon
§ EVO oil
Boil the water in a saucepan. Toast the quinoa by first heating the pan with a little oil. Add the hot water to the quinoa pan a little at a time and cook for about 15 minutes. Cut and chop all the vegetables after washing them. If you want, you can dice and add a mozzarella cheese as well. Sauté the Tropea onion and courgettes in a pan with a little oil.
When the quinoa is cooked, drain off the excess water and mix all the ingredients together. Add salt and pepper and a drizzle of raw oil. The final touch: a squeeze of lemon and a pinch of fresh parsley.
Your salad is ready to be placed in the Lock-Eat jars and conveniently taken to the office.