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!
- 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 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.
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.
Once the quinoa is ready, divide into two portions and plate up.
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.
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!Yum
I needed a bit of lunch inspiration in my life, so whipped up a delicious, veggie friendly, mexican chick pea salad. Step aside pre-packaged sandwiches, this is a lunch with some flavour sensations! Inspired by my favourite Mexican restaraunt (I’m sorry guys it is a chain!) Chimichangas, their tasty insta posts are too much! I’ve been craving their naughty fried goodness for ages, so here’s my healthy alternative.
My favourite thing about this salad is that it is both filling and flavourome. The chick peas provide a good amount of protein to keep you fuller for longer. Plus, all the lime, onion & seasoning bring that zingy mexican flavour.
Great to make in a big batch, as you can do so much with it. Pair with rice, have it in a wrap, muddle it with some salad leaves or simply just have it as it comes in a big bowl. Cos c’mon, who doesn’t love mexican food?
I love to scoop this into a tupperware and bring it to the office with me, it’s so easy to prepare the night before as it just requires a bit of time to chop and mix everthing. No actual cooking. Plus there was loads left so managed to make the boyf a lunch too, result. Even though he’s not so big on chick peas..these are mexican chick peas, so even he was sold on them!
Oh and did I forget to mention, it’s really diet friendly. There’s no oil in this, theres no calorific salad dressing, just good ingredients paired well. This is what I am all about, creating food that is exciting to eat whilst still healthy. This certainly won’t feel like diet food.
Although as is always the temptation with mexican food, a little margarita to help it go down? Hmm, maybe not at lunch time!
Mexican Chick Pea Salad
A fresh tasting, veggie friendly, mexican inspired salad.
- 1 tin Chick peas
- 1 Lime
- 1 Avocado
- 1 small Red Onion
- 1 tin Sweetcorn
- Handful Cherry tomatoes
- 2 tbsp Fresh coriander
- Salt & Pepper
- Chili powder Optional
First, open up the tinned chick peas and rinse under water. Set aside in a large bowl.
Take the avocado & cherry tomatoes. Chop them into small chunks and add in with the chick peas.
Cut the red onion finely and add this to the mix.
Open up the tin of sweetcorn, tip away the water then add the kernels to the bowl. I only used a small tin of sweetcorn, so just add as much as you like if yours is a large one.
Wash and cut the coriander, then add two tsbp to the bowl of ingredients.
Cut and squeeze the lime, add the juice into the bowl.
Season the mix with salt and pepper, if you like yours spicy then time to add 1/4 tsp of the chili powder. Mix everything together and enjoy! Can be served on its own, with rice, or even in a wrap.