So the sun has finally made an appearance up here in Glasgow! We have honestly had some of the most Scottish February weather I’ve ever seen. Between gale winds, rain, sleet, snow, hail, lol the list could go on, but I think that’s enough of a weather report for you!

Personally, things have been a bit hectic and have felt slightly out of whack in terms of routine. I find that if I’m managing to have a bit of a social life (only shadow of pervious years tho), then things like library productivity or writing here seem to go out the window. Anyways, we are here now.

This is another recipe for you and your lunch-box. Again, doesn’t take too long to make and is happy in the fridge for up to 3 days. A note on variations; if you don’t like or have quinoa, you could use couscous or pearl barley, but quinoa is a good gluten free option. I don’t measure things out, its sort of a glug of this or a squeeze of that. But if you want to make enough to do 3 or so lunches, be generous with the quinoa- probs use a 1/3 of a bag or a bit more. Also you don’t have to use both nuts and seeds, I just think they add a great layer of texture. Plus lots of good healthy things as well.

The unending amount of uni work

Broccoli, Chickpea and Quinoa Salad

  • Quinoa
  • Chickpeas- 1 tin
  • Broccoli- 1/2 a head or more, sliced into florets.
  • Onions- 1- thickly sliced
  • Cucumber– 1/2, chunky chopped
  • Garlic- as much as you want, I used 3 cloves
  • Fresh Ginger
  • Nuts- I used the mixed variety bag from Lidl
  • Seeds- I always have a jar of sunflower and pumpkin seeds in the cupboard
  • Lemons/ Limes- up to you. If using limes, you’ll need 2-3. Lemons only 1-2.
  • Soy Sauce
  • Sesame Oil
  • Fresh Coriander- loosely chopped
  • Stock
  • Chilli Flakes
  • Cardamon Pods
  • Salt + Pepper
  1. Cook your quinoa. Use the stock, some chilli flakes and 3 cardamon pods to add flavour to the quinoa. Don’t use a high heat, simmering is better. Not sure how long it takes to cook but check it regularly, and when its not crunchy thats it done- its probably about 20 min. When cooked, drain and leave aside. Also pick out the cardamon pods.
  2. In a frying pan, add the sesame oil. Once heated, add the onion and start to fry it. When slightly golden, add the garlic and chickpeas. Cook for 3-5 min, then add your lemon or lime juice. (Juice of a whole lime or 1/2 a lemon). Then throw in your broccoli, and cook till al dente/still a bit crunchy. Season with salt and pepper to taste, not too much salt tho as there is soy sauce in your dressing. Chilli flakes are also a nice addition here if you like heat.
  3. Get a big bowl/container. Put in your cooked veg and grains. Then give them a mix.
  4. Dressing time! Get your citrus fruits. Zest 1 lime, or 1/2 a lemon. Then juice the little bois into a jar (2-3 limes or 1-2 lemons). Add the zest, and coriander (I used a generous amount, probs about 1/2 or 2/3 of a bunch). Grate or finely slice your ginger- probs about an inch squared amount, add into the jar. A good glug of olive oil, and a small glug of soy sauce are next. Put on the lid, shake and then taste. It should be zesty and fresh.
  5. If you are doing the nuts, get a frying pan and put it on a medium heat. Let the pan get a bit of heat before adding your nuts. DO NOT ADD ANY OIL!. You are dry toasting your nuts to enhance their flavour, shake/stir the nuts frequently so that they don’t burn. You can add your seeds as well, but give the nuts a head start. After a few mins, and when they have gotten some colour, turn off the heat and add in a splash of soy sauce. This will sizzle! You need to be quick, as it evaporates so make sure they are evenly coated. Then scrape them out and onto a clean chopping board. Loosely chop to break up the nuts.
  6. Add your seeds/nuts and dressing to your bowl. Also your cucumber! Mix so that everything is throughly dispersed. Taste, add more salt/pepper or citrus if needed.
  7. Once cooled, transfer to a sealable container and keep in the fridge.

Serving suggestion: When making up your lunchbox in the morning, put the quinoa salad in first, then add some fresh salad leaves and a squirt of sriracha.

Have a lovely week team! Fingers crossed that we are moving closer to actual spring, with some slightly less inconsistent weather. (wow, I feel very Irish with all this weather chat).

Till next time


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