salads

So last week over on instagram I took a couple of photos of some meal prep I was doing, which prompted a friend to ask if I had started a catering company.  Ha.  Not quite.  

But I had managed to whip up 6 small, very healthy meals in under 30 minutes, which did me for lunch and/or dinner last week.  Another friend (hi Deb!) asked for the recipes, so here they are...

Quinoa Salad

Cook one cup of quinoa as per the instructions on the packet.  While that's simmering away, dry fry some chicken mince and cut up any veggies you'd like in the salad.  I used a punnet of baby tomatoes, 1 cucumber and half a packet of mixed spinach and rocket leaves.  I also diced and roasted 1/4 pumpkin and boiled up some beans and asparagus.

Once everything has been cooked and cooled, simply divide between 3 containers (I put 1/2 cup quinoa, two massive spoonfuls of chicken mince and a handful of the veggies in each container.)

For a simple dressing I just mixed together some olive oil, balsamic vinegar, garlic and honey and poured this over each salad.  

Black Rice Salad

Cook 1 cup of  rice as per the instructions on the packet (I used black rice, but you could use brown or white rice if you wanted to)  then just throw in all the other ingredients that you prepared earlier.  Whack the lids on each container and store all 6 of them in your fridge for up to 5 days.

You'll notice that I'm not big on measuring when it comes to salads.  I just sort of guesstimate quantities  of everything, taste the dressing and adjust it if necessary.  If you have any questions about the ingredients etc, just leave a comment below and I'll answer it for you xox