Continuing my monthly pledge theme of ‘Get the Glow’ I’ve been loving nutrient dense salads. Before I was pregnant, I was eating huge salads packed with leafy greens, but now I find I need something more substantial and grounding. Enter quinoa! I’m definitely not feeling the meat as much as I used to either, and a lot of my meals are now vegetarian or vegan. Beans, quinoa and as you’ll see with this recipe, soya beans as well, offer more protein helping to keep me full and satisfied.
When I found a jar of La Sacla vegan pesto in my goodie box from Woman and Homes Eating Smart Magazine, I was excited to try it in one of my quinoa salads. Here it adds a great pop of flavour and freshness.
This makes a great lunch box meal as it keeps really well in the fridge for a couple of days. You can also play about with the added veggies, I like to keep it green and fresh, peas and courgette would work well in this too!
- 1/2 cup of dry quinoa
- 1 tin of chickpeas
- 1/2 cup of frozen soya beans (or peas)
- 1/2 cucumber
- 2 tbsp pesto (use vegan pesto to keep it vegan)
- chopped herbs to serve
- Rise the quinoa really well, drain and cover with 1 cup of water. Bring to a simmer and cook until all the liquid has been absorbed. Leave to cool (you can make this warm, but I prefer it cold). Defrost the soya beans. Add all the ingredients to a big bowl and mix well, then serve or keep in the fridge.
- You can easily play about with the veggies in this and serve it on top of some spinach, watercress or rocket if you like.
What kind of foods are making you feel spring like? What meals are you loving for lunches right now?