It has been beautiful and warm here in Melbourne this week. One of my favourite quick and easy meals in summer is this quinoa salad. I make a batch up weekly and keep in the fridge ready for dinner or lunch when it’s too hot for cooked meals. It’s also perfect to take to BBQ’s and parties to share. Remembering here I don’t measure when I cook, I will try and give rough estimations. This makes 2 main meals or 4 sides.
Half a cup of uncooked quinoa boiled in 1 cup of water until light and fluffy, set aside until cool
1 red diced capsicum finely chopped
2 spring onions finely chopped
1 small tin of corn kernels or 1 cooked corn on the cob cut up
1 stick celery very finely chopped
Handful chopped black olives
Juice of 1 lemon
1/4 cup French dressing
Good drizzle of olive oil
Optional: add diced avocado and hemp seeds for extra good fats and protein
Stir up and eat fresh or store for up to 5 days
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