There’s a myth out there that salads only consist of rabbit food, aren’t filling and taste of nothing!
I love my salads and eat them all year round. One of the main reasons that I enjoy them so much, other than the fact they’re packed full of nutrition and delicious, is because that there’s no rules. You can throw all of your favourite ingredients together and create an easy and wholesome lunch or dinner.
My version of a perfect salad has to include protein, a grain, a good mix of different add-ins like roasted vegetables and an ass-kicking dressing that isn’t swamped in oil. Quinoa is one of my favourite grains to add to my salads because it’s nutritional dense and a great source of protein, making what could be a light salad more bulky. With that said, one of my salads for lunch last week encompassed all of these things and much more. Here’s the recipe…
- 1 courgette
- 1 red pepper
- 2 small red onions
- Mixed salad leaves
- 2 cups quinoa
- 1 cup chickpeas
- 1/2 a pomegranate seeds and juice
- 2 tbsp balsamic vinegar
- coriander leaves (optional)
- salt and pepper
Preheat the oven to 180 degrees.
Boil the quinoa in a saucepan until cooked, set aside and allow to cool.
Meanwhile prepare the vegetables and cut them into chunks and add to a baking tray. Drizzle with melted coconut oil, salt and black pepper. Cook them in the oven for 20-25 minutes until tender, still with some bite. Set aside and allow to cool.
When everything has cooled add the chickpeas to the quinoa and stir through. On a plate or in a bowl, sprinkle the quinoa on top of the mixed salad leaves and top with the roasted vegetables.
To make the dressing squeeze out the seeds and juice from half of a pomegranate. Mix in the balsamic vinegar and seasonings and pour over the salad and sprinkle over some coriander leaves. Enjoy!
Non-vegan additions: If you have some feta or goat's cheese crumble some on top for even more flavour and texture.
Like I mentioned in the recipe notes I think that this would be great with some feta cheese or goats cheese crumbled on top for even more flavour or even a poached egg on top, but it still tastes amazing just the way it is. The peppery salad leaves with the lovely vegetables and tangy dressing really work.
Obviously you can easily change-up the vegetables and just throw in what you have available, salads are so versatile like that! Hopefully this is one salad that will help to dispel the myth that salads are boring and leave you feeling hungry an hour later. Bon appetite!
What are your favourite ingredients to add to a salad to make it more filling?