Following my food fest in South Africa where I proceeded to stuff my gob and belly with as much food as possible, I have returned some immensely satisfied yet utterly sick of rich foods. I want simple, small dishes, starters for mains, lunches for dinner. I have also decided that I want to eat as much fish and vegetables as possible. The intention isn’t to go back to being a vegetarian, but to be more vegetable friendly.
Today I present you a variation of one of the many salads I have been taking to work recently. This type of food is easy to prepare in the early hours of the morning, tasty and filling enough to keep me going at lunch time. The only item that I prefer to prepare the night before is the quinoa so that I don’t burn it in my morning rush.
Ingredients
¼ bag of Radish sprouts
½ cup of cooked Quinoa
½ head of shredded Pointed Cabbage
2 tbsp Crème Fraiche
bunch of Dill, finely chopped
½ Lemon, juice only
bunch of Chives, finely chopped (optional, can use spring onions instead)
Salt & Pepper
½ packed of Poached Salmon (or 1/2 small fillet)
Recipe
If you haven’t cooked your quinoa already, pour ¼ cup dry quinoa in a pan and top is ½ cup of water. Let the water boil and then simmer until all the water has been soaked by the quinoa. Leave to cool.
I cheated and used ready-poached salmon from the supermarket because I am lazy in the mornings. So start by making the dressing, whisk crème fraiche, lemon juice, dill and salt and pepper until mixed well. You want to avoid clumps of dill so you must add the dill in batches so it blends well. The lemon juice should help to loosen the crème fraiche so it’s not too thick.
Mix the rest of the salad ingredients in a bow, and top with the dressing. Mix again to combine, or pop into a Tupperware container to take to work. Enjoy. :)
Today I present you a variation of one of the many salads I have been taking to work recently. This type of food is easy to prepare in the early hours of the morning, tasty and filling enough to keep me going at lunch time. The only item that I prefer to prepare the night before is the quinoa so that I don’t burn it in my morning rush.
¼ bag of Radish sprouts
½ cup of cooked Quinoa
½ head of shredded Pointed Cabbage
2 tbsp Crème Fraiche
bunch of Dill, finely chopped
½ Lemon, juice only
bunch of Chives, finely chopped (optional, can use spring onions instead)
Salt & Pepper
½ packed of Poached Salmon (or 1/2 small fillet)
Recipe
If you haven’t cooked your quinoa already, pour ¼ cup dry quinoa in a pan and top is ½ cup of water. Let the water boil and then simmer until all the water has been soaked by the quinoa. Leave to cool.
I cheated and used ready-poached salmon from the supermarket because I am lazy in the mornings. So start by making the dressing, whisk crème fraiche, lemon juice, dill and salt and pepper until mixed well. You want to avoid clumps of dill so you must add the dill in batches so it blends well. The lemon juice should help to loosen the crème fraiche so it’s not too thick.
Mix the rest of the salad ingredients in a bow, and top with the dressing. Mix again to combine, or pop into a Tupperware container to take to work. Enjoy. :)
2 comments:
That looks nice and light and fresh.
This does look perfect for a packed lunch. I'm also trying to eat more vegetables by taking a healthy vegetable filled packed lunch to work at the moment.
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