Servings
2
Prep time:
35 minutes
Time to cook
20 minutes
Good For
Lunch
Fleur's lunch salad
Cooked Qinoa: 1/4 cup.
10 centimeter courgette quartered
handful of almonds
2 t10 centimeter cucumber deseeded and quartered
5-10 small asparagus
1/4 cup edamame
Ingredients
handful of dill
1 grated carrot
5 centimeter aubergine-quartered
1 green chili deseeded and chopped
Juice of 1/2 lemon
1 tsp glutenfree soy sauce
Instructions
Step 1
Cook the quinoa. 1/2 cup of quinoa with 1 cup water. Add 5 cardamon pods (that will get rid of that soapy feel. Cook for 12 minutes or until water is absorbed. Remove the cardamon pods, fluff and use half for this dish and the rest instead of rice for your next curry.
Step 2
On a separate pan with 2 tsp of sesame oil, cook the courgette, aubergine, chili and asparagus for just 5 minutes. Let them still have bite. While they cool, toss with a bit of gluten free soy sauce and some freshly ground pepper.
Step 3
Assemble your salad, but leave out any salt at this point.
Step 4
Just before serving, give it a sqqeze of the lemon juice, a bit of olive oil and salt At this point you can also add some salted roasted pumpkin seeds..
Tips
I am really serious about the salt- if you add that too early the salad will get mushy and not keep well. I normally make the full portion, scoop out half in the morning, just before leaving and add just the salt and oil on top then. then just before easting i shake my container.
You could add chciken pieces to the meal to include protein. Or just have one of the gluten free cottage cheese flatbread with teh salad. Either will keep you for a full day.
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