A new home favourite, this quinoa salad is a textural treat with a huge variety of ingredients that are easily modifiable. My go-to way to develop this as a meal is to simply look at all the fresh veg you have and figure out what you like eating raw. Then, add fun elements that honestly should become staples in your pantry: preserves such as gherkins, red chilies, and olives; dried fruit such as sliced cranberries; and some seeds such as pumpkin and chia seeds.

There is honestly no way you can go wrong! If you feel like the meal isn’t filling, I would suggest adding some proteins— tofu, paneer, and deli meat are all great options!

Ingredients

1.5 cups of quinoa, cooked

1 cup of mushrooms, sliced

2 cloves of garlic, minced

1/2 red pepper, sliced

1/2 yellow pepper, sliced

2 tablespoons of gherkins, finely chopped

1 tablespoon of red chillies, finely chopped

1 tablespoon of pumpkin or sunflower seeds

2 tablespoons of cranberries

Juice of 1 lemon

Salt & Pepper to taste

Method

• While the quinoa is cooking, in a pan, cook off garlic, mushrooms and bell peppers with some salt and pepper until it's aromatic.

• Add everything into a bowl, along with gherkins, red chilies, cranberries and sunflower seeds. Add lemon juice and mix well.