Salads with fruit have featured a lot for me recently and grapes were an idea with the lemon juice to mimic the flavour of verjuice, the colour of the grapes is also beautiful.
Quinoa and Grape Salad - Serves 1
30g, 1oz Quinoa
30-40g, approx 1oz Sugar Snap peas
30-40g, approx 1oz Courgette (Zucchini)
80g. 2.5oz Grapes
60g, 2oz Tinned, drained chickpeas (Canned, drained Garbanzo beans)
Juice of half a lemon
2 tsp Extra virgin olive oil
A few sprigs of thyme
Cook the quinoa following pack instructions. You can chose to serve this salad with warm or cooled quinoa, both work well.
While the quinoa is cooking, chop the sugar snap peas, chop up the courgette and half the grapes.
Mix the lemon juice with the olive oil and the stripped leaves from the thyme.
When the quinoa is cooked, drain (and cool if liked), Mix in the other ingredients with the dressing and serve.
Alternatively, cool the quinoa and layer up in a kilner or mason jar and take into work for lunch.
Stunning. Never has healthy vegan food tasted so darn good!
Linked up to recipe of the week.