If you don't have time to make a sandwich in the morning before work then prepare this easy fresh and fruity salad the night before. Add the leaves to the top of the plastic box so that they stay crisp and stir through the quinoa when just about to eat.
Quinoa, fennel & mixed berry salad
Serves 4
Prep: 5 minutes
Cook: 8-10 minutes
100g/4oz quinoa
300ml/1/2 pint water or vegetable stock
1 fennel bulb
3 tsp chia seeds
100g/4oz strawberries, hulled, quartered
75g/3oz blueberries
50g/2oz raspberries
40g/11/2oz baby kale leaves or rocket
Dressing
1 lemon, finely grated zest and juice
1 tsp Dijon mustard
½ tsp light muscovado sugar
4 tbsp virgin olive oil
Salt and freshly ground black pepper
1 Add the quinoa and water or stock to a saucepan, bring the liquid to the boil then cover and simmer for 8-10 minutes or until the quinoa grains are tender and have separated but are not mushy.
2 Meanwhile, trim the green feathery tops off the fennel and reserve. Cut the rest of the bulb into quarters, cut out the central core then very thinly slice with a small sharp knife, or a mandolin if you have one.
3 To make the dressing, add the lemon zest and juice to a jam jar, add the mustard, sugar, oil and a little salt and pepper. Screw on the lid and shake to mix.
4 Drain the cooked quinoa into a sieve, rinse with cold water to cool then drain again. Add to a bowl with the sliced fennel, the chopped green feathery tops, chia seeds and the berries Pour over the dressing and gently toss together. Spoon into lunchboxes and add the kale or rocket leaves to the top. Cover and seal. Store in the fridge overnight ready to take to work next day.
Cook's tip
Quinoa is uber healthy and is one of the few grains that contains all 8 essential amino acids. Protein is the building block of all cells and tissues from muscles, skin and hair to blood cells. Mix with immune boosting vitamin C bursting berries and you have a super healthy wheat, dairy and meat free lunch option.
Credit: Seasonalberries.co.uk