Vegan Lemon & Blueberry Quinoa Salad

This lemon & blueberry quinoa salad is versatile, vegan and drizzled with flavoursome lemon dressing!

Back when I did my stint at veganism this lemon & blueberry quinoa was my go-to salad. It has a lovely fresh flavour from the home made lemon dressing which pairs up beautifully with the blueberries. Serve with mixed leaves and a sprinkle of crunchy pumpkin seeds for a balanced and tasty lunch.

This simple salad doesn’t have too many ingredients, which is a bonus as there is less prep time, yet it still is bursting with quality fresh ingredients and flavours. Enough to convince you?

You can make this ahead to bring to work with you, or eat it straight away if time allows. This recipe doesn’t take long to put together, the longest part is waiting for the quinoa to cook.

I’m so sold on the lemon dressing that I think next time rather than making just enough for two salads, I’ll make a batch so I can use it on everything.

Vegan Blueberry & Lemon Quinoa Salad

A fresh salad, flavoured with zingy lemon dressing and topped with crunchy pumpkin seeds. Oh, and vegan too!

Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1/2 cup Quinoa
  • 1 cup Fresh blueberries
  • 2 tbsp Pumpkin seeds
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp Olive oil
  • 1 Garlic, crushed
  • 1 tsp Agave nectar (or honey)
  • Salt & pepper

To serve

Fresh salad

Instructions

  1. To make the quinoa heat up 1.5 cups of water in a pan. Rinse the quinoa and add to the boiling water, reduce to a simmer and cover. Cook for 15 minutes, then take off the heat and leave to stand, still covered, for 10 minutes.

  2. Whilst the quinoa is on the go, prepare the lemon dressing. In a bowl mix together the lemon juice, lemon zest, garlic, olive oil, agave & mustard. Add salt and pepper to taste.

  3. Once the quinoa is ready, divide into two portions and plate up.

  4. Time to assemble the rest of the salad. Add the blueberries and pumpkin seeds. Drizzle on the lemon dressing. To finish it off serve with some fresh salad leaves and baby plum tomatoes.

Vegan Quinoa Salad

If there is one thing that makes cooking easier it is simplicity. This is so quick to throw together and it just shows that it’s not about complicated ingredients and flavours, it’s about pairing those that taste best. Hope you enjoy!

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Luxury Toast – Peanut Butter Crunch

There’s no reason for toast to be boring these days, use some imagination and it can turn into your favourite go-to brekkie. Here’s my favourite luxury toast creation. Crunchy rye toast, loaded with peanut butter.

 

My Luxury Toast – Peanut Butter Crunch

Peanut Butter Crunchy Rye

I get looks from my friends as though I’ve gone mad, as this genuinely is my top breakfast. Forget a full english or a trip to the cafe. It’s gotta be properly dense rye bread, toasted on the highest setting, so it goes all crispy and a bit burnt around the edges. Then it’s ready to be slathered with peanut butter, chopped banana, a drizzle of honey & seasame seeds. Heaven. Just divine.

My love of peanut butter was only discovered a few years ago. I did a stint at being a vegan, bought a jar for protein purposes and literally had to hold back from devouring the whole thing. Needless to say my vegan month was heavily supplimented by peanutty goodness.

So just in case you want to copy this heavenly slice, all you need is:

Crunchy Peanut Butter Rye

A truly tasty combination for a super tasty breakfast.

Course Breakfast
Prep Time 5 minutes
Servings 1

Ingredients

  • 1 Slice Rye Bread
  • 1 Banana
  • Sprinkle Seasame Seeds
  • Honey

Instructions

  1. Cut your rye bread in half and put it in the toaster for the highest setting (make sure it's proper dense rye, as this is the one that can take longer to toast).

  2. Chop a banana into slices

  3. Once the toast has popped slather on a healthy amount of peanut butter, top with the sliced bananas, drizzle on the honey and add a sprinkle of seasame seeds on top. Voila!

Jazz Up Your Toast

I find it quite easy in the morning to get breakfast down. I’m a foodie, I’m always thinking about food and little all else. But if you are part of that weird camp that can’t eat too early, maybe take a more creative approach to your breakfast and jazz it up with some of your favourite things. Avocado, ricotta, fruit compote..the list goes on.

I’d definitely recommend starting out with rye bread as your base, for many reasons as I mention in my post about the best breads for weight loss

That’s all for now, I’ve just heard the toaster pop..

Peanut Butter Crunch Toast

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Eggs, Avo & Sourdough

It’s a dreary morning in the British Isles and I am ravenous after a run, so what better than eggs and avo on toast?

My fridge is usually half empty by the time the weekend is finished but thankfully have got my staples. Eggs. Avo. Bread. (Okay, so I am a sourdough lover but today no such luck, I have bakery wholemeal, good enough).

There’s no messing around with this brekkie, you can stick with the basics or jazz it up as you like. My boyf likes to mash the eggs up with pepper and mustard so it’s more like a spread. I am not so inventive mind you. I cover the toast with thinly sliced avo, chunks of eggy goodness on top and then I get chopping with whatever I have left in the fridge. Today we have baby tomatoes, cucumber and gherkins. Yum.

This is super filling and will definitely keep you going until lunch. I had this over the weekend too which was a lifesaver when I was off out to a lunchtime wine tasting afterwards (crikey, day time drinking anyone? It’s a killer!).

Full of good fats and the creamy avocado negates any need for buttering your bread (I mean, you can if you like though..). Such a wholesome breakfast and so easy to whip up. It’s one of those recipes that is almost not even a recipe. But I’ve attached it below just in case you need some steps.

 

 

Eggs & Avo on Sourdough

A simple combo packed with protein and fats. Healthy, tasty and good for kitchen-phobics.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 Eggs
  • 1 Avocado
  • 4 Slices Sourdough or wholemeal bread
  • Optional Extras Herbs, Salad, Tomatoes, Olives, Gherkins, Pine Nuts etc

Instructions

  1. Put your eggs on to boil as to your preference (I like mine hard boiled! 7-8mins)

  2. Slice the avocado into thins, wash and prep your extra bits (in my case, the tomatoes, gherkins and cucumber)

  3. Once your eggs are done, tip out the boiling water from the pan and replace with cold water. Once cooled start to peel the eggs, put your bread in the toaster as you do this.

  4. Once all the eggs are peeled and your toast has popped it's time to assemble, put the sliced avocado on the toast, chop the eggs and chuck ontop. Garnish with your extras, I served mine with cherry tomatoes, sliced gherkins and cucumber. Give a generous shake of salt and pepper then get stuck in.

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