I love lunch, the break from the hustle and bustle of a working day. Time to sit and chat with colleagues, have a peak at that blog post you’ve been dying to see. And I love it more when it’s inexpensive and super nourishing. But more importantly, I take pride in knowing that I made my lunch!(no cold sandwiches for me today)

Today’s lunch recipe is the remix of a basic salad, I’ve added Quinoa (pronounced keen-wah) to spice it up.
Quinoa is classed a pseudo-grain, mainly sourced in Peru and Bolivia. It is rich in the vitamins; Thiamine, Riboflavin, Iron and Zinc, has a high protein content and its gluten free too (Please give it an A star now)!

I have found that by adding it to salads, I reduce the risk of obligatory tummy rumble two hours after lunch, without the post-prandial fatigue I dread after a heavy meal.

I’m tempted to call it a superfood, but lets just stick to Quinoa Salad;



1/2 a green pepper
1/2 a red pepper
1/2 an orange pepper
-Chop peppers into squares
1/4 long cucumber
-Chop cucumber into squares
150g cherry tomatoes
-Cut tomatoes in half
100g greek feta
-Chop feta into squares
100g cooked Quinoa
(I like to boil raw Quinoa in 350mls of water with an OXO chicken cube for 25 mins)
80g baby leaf greens
4 Tbsps Pomegranate seeds

Prosciutto (optional)
drizzle of olive of (optional)


Makes; 4 lunches
Total Cost £6 (shopped at Tesco)

Once Quinoa is boiled fluff with a fork and leave to cool.
Mix peppers, cucumber, baby leaf greens, feta and Quinoa in large mixing bowl.
Scatter pomegranate seeds over salad.

Check Point; Pomegranate could stain the feta. If you’d rather avoid the stains, wait until you’re ready to enjoy prior to adding pomegranate seeds.

Add Prosciutto for a spicy kick if preferred.
I prefer to enjoy this with no dressing as all the ingredients make it a rather juicy and crunchy salad. But if you wish you could drizzle with some olive oil.


Pack your lunch box, and be ready for a colour explosion!!

Until next time.