I love being organised, hence why I adore a good meal-prep recipe. My Orange & Walnut Quinoa Salad is the perfect make-in-advance dish. The salad can be stored in the fridge for 2-3 days, however, I suggest omitting the rocket until serving as this prevents the leaves from wilting. Why not try adding a protein also, like tofu, canned tuna or seared chicken to help boost your daily protein intake.
See recipe video here.
1 cup quinoa
½ cup raw walnuts
1 avocado, sliced into small chunks
1 navel orange, segmented, then sliced into smaller pieces
¼ - ⅓ cup dried mulberries or cranberries
A large handful of fresh rocket
Juice of ½ a lemon
A generous drizzle of extra virgin olive oil
Salt & pepper to taste
Add the quinoa into a small saucepan with 2 cups of water.
Bring to a boil, before reducing the heat to a simmer - cover with a lid.
Allow the quinoa to cook for 10 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Once ready, strain through a fine sieve and rinse under cold water.
Set aside to drain any excess liquid.
To toast the walnuts, add them into a dry frypan and set heat to medium-high - tossing throughout. Toast until golden and fragrant - keep an eye on them, they tend to burn easily.
Assemble the salad by adding the cold quinoa, along with the toasted walnuts, sliced avocado, oranges pieces, rocket and mulberries into a large salad bowl.
Dress salad with lemon juice, a generous amount of olive oil, before seasoning with salt & pepper.
Lastly, toss with salad tongs.
Serves 2 - 4