This is a great salad to take to work. It’s quick, simple yet really tasty and punches well above its weight, nutritionally speaking, for a packed lunch. The by InText” href=”#”>recipe will make 2 lunched and keep quite happily for a couple of days in the fridge. It’s also by InText” href=”#”>very adaptable indeed – I have included additions and variations in the by InText” href=”#”>recipe notes that work well.
Notes on the cooking of quinoa: without wanting to to sound just a teensy bit too obsessive about the cooking of quinoa, personally, I never cook it according to the many, many by InText” href=”#”>recipes that are out there – a ration of 2:1 (water:dry quinoa) is simply too mushy for me. If you’re going to make a quinoa salad, good, fluffy, nutty grains are the only way to start! Also, in terms of portion size, quinoa triples in volume when cooked, so if you don’t want to weigh it out, use a cup, mug or other container filled with 1/3 of the quinoa you want to end up with: the beauty of this is that you can then use this to measure the water accurately as well!