No word of a lie this is the easiest work lunch I’ve ever made. I make the whole thing in the mornings while I’m getting ready for work. I usually only do 1 or two days worth as it’s what I make when I have limited leftovers to take with me, and that’s a frequent occurrence for me at the moment as I’ve have so many dinners and end of year catch ups happening in the evenings.

I know I can’t get through the silly season with all the party food and indulgence that comes with it without sticking to healthy meals whenever I have the option. The fact I can make this in the morning makes it a firm favourite. The only thing that is time consuming is the quinoa because it does take 25 minutes to cook. You can be really clever and cook that the day before or you could use one of those par cooked microwave numbers.

You can add any extra protein you like to this, I usually go with a soft boiled egg or too but if I have leftover salmon or chicken or any meat really from the night before it’s also lovely with this.

I might be selling this as my basic bitch lazy lunch but it works as a dinner, a side with a bbq or any other time you want a filling, quick and delicious salad. Enjoy!

Makes 2 serves, double to serve 4

Ingredients

1/2 cup raw quinoa

1 cup water or stock

1.5 cups shredded kale

2 tsp extra virgin olive oil

2 tsp lemon juice

2 tsp lemon zest

1/3 cup flat leaf parsley or any herb you love

4 Tbs finely sliced spring onion

1 tomato, cut in a 1 cm dice

1 zucchini, finely grated

2 Tbs marinated goats feta

1 Tbs roughly chopped cranberries (or more to suit your tastes)

Directions

Rinse quinoa well and combine with stock (or water with a generous pinch of salt) in a small pot with a fitted lid. Cover and bring to the boil, turn down to a simmer and simmer for 15 minutes. Take off the heat and allow to stand, covered for 10 minutes.

Meanwhile, combine the kale, oil and lemon juice in a bowl and and massage together. Add the zucchini, tomato, parsley, cranberries, spring onion and lemon zest to the kale. Add a few cracks of salt and pepper. Toss to combine. Dot the feta over the top of the salad and enjoy as is or with your protein of choice.

HH. x