I’ve been on a bit of a health kick recently (I bought a NutriBullet and it’s not gathering dust in the corner) and then I came down with a cold. You’re meant to feed a cold, but all mine wanted was carbs, chocolate and crisps.
Chocolate and crisps had been banished from the flat, so that just left the carbs. Thankfully laziness kicked in so I didn’t have to test my self restraint; I remembered there was a batch of quinoa in the fridge already cooked and ready to eat.
Quinoa mixed with chopped cucumber and rocket isn’t the most desirable of lunches so I decided to take it up a notch with the other ingredients I had on hand. I had some leftover tomatoes lying around that needed using up so I shoved them in the oven on a low temperature to slowly cook.
Once the tomatoes looked nice and roasted I emptied a tin of chickpeas into the NutriBullet along with a spoonful each of tahini and olive oil, a squeeze of lemon juice, a little water and a couple of garlic cloves.
30 seconds later I dished up the quinoa and tomatoes and dolloped a generous spoonful of hummus on top, adding a sprinkle of sunflower seeds on top for good measure. A nutritious, nourishing lunch that even kept those chocolate cravings at bay.
Roasted tomato quinoa salad recipe
- Sunflower seeds
Quarter your tomatoes and place in the oven for 30 minutes on a low heat. Cook quinoa according to packet instructions (instructions vary). Once quinoa is cooked and has cooled add to mixing bowl along with the tomatoes, chopped cucumber and rocket and mix well.
Serve with a dollop of homemade hummus on top and sprinkle with sunflower seeds.
- Tin of chickpeas
- Olive oil
Rinse the chickpeas in cold water and place in NutriBullet. Add the garlic, tahini (if you don’t have tahini use more oil), olive oil, lemon and a couple of tablespoons of water. Blend. Check hummus and add more olive oil or water to adapt the texture to your taste.