I always bring my own lunch to work. It’s cheaper , better for your health and more delicious. I usually always take the same thing; deliciously ella’s cucumber-hazelnut quinoa or a salad. But a little while ago I felt like trying something different. Something new. I came up with this recipe on a whim but it tastes so good I’ve made it several times, since. It’s fresh, filling, creamy and full of healthy ingredients. This recipe is perfect as a to-go-lunch (make this batch the day before and you can bring it as a lunch for the next two days). I imagine this recipe will be a great addition when you’ve got a summer barbeque.
– 100 g quinoa
– 1 can cannellini beans
– Sundried tomatoes, 2-3 tbsp
– Cucumber, half
– 100-200 g spinach
– 2 tsp tahini
– chili powder
– lemon juice, half lemon
Cook the quinoa according to the directions (it ususally takes 10-15 minutes). Once this is finished, let it cool or run some cold water over it to make it cool more quickly.
Cut the sundried tomatoes into little pieces. Slice the cucumber and then quarter the slices (or cut them so that each slice falls into 9 little pieces). Slice – or cut it up with scissors – the spinach so that it will spread evenly throuh the salad when you mix it.
In a bowl combine the beans, sundried tomatoes, cucumber, spinach and quinoa. stir well so that all the ingredients are evenly distributed. In a separate bowl, combine the tahini, chili powder, lemon juice, salt to taste and some hot water. Mix until it becomes a smooth dressing. Stir the dressing through the salad and mix well. You want everything to be coated.