Quinoa Chickpeas Salad

A Salad lunch is one of the best ways to keep a healthy diet and load up on nutrition which other foods may not provide during the day.

Here's another combination for a super healthy Salad - Quinoa Chickpeas Salad.

Ingredients for a bowl: 1/2 cup cooked Quinoa (warm if desired), 1/2 cup cooked Chickpeas, 1/2 a ripe Avocado chopped, handful cherry tomatoes chopped, chopped cucumber, lettuce leaves, Thai red chillies (not very hot), chopped coriander, lemon juice, olive oil.

Make:

1. In a pan, saute Chickpeas in a bit of olive oil and chilli flakes to flavour to the Chickpeas. Cool to room temperature.

2. In a serving bowl, add the cooked Quinoa and Chickpeas and toss together. Add salt if desired. 

3. Add in all the chopped fresh ingredients -  cucumber, tomato, avocado, lettuce leaves, coriander. Mix together gently. Sprinkle lemon juice and chopped red chillies on top. Serve!

Vegan Mexican Burrito Bowl

It's always so nice to feel and know that the food in your bowl is full of goodness and nutrition. One guaranteed feel good meal for me is a Mexican Burrito Bowl! A vegan version that is completely healthy and delicious.

Here it is, my version of a VEGAN MEXICAN BURRITO BOWL:

Ingredients for 2 bowls: 1 cup cooked brown rice, 1 cup corn kernels steamed or lightly pan roasted, 1 firm avocado chopped into small pieces, 1 tomato chopped, 1 onion chopped, 1 cup cooked black beans, Mexican taco/Burrito flavouring or seasoning, handful of toasted/baked Corn chips.

Make:

1. In a pan, use very little olive oil and saute chilli flakes if desired, add the cooked black beans and Mexican seasoning then cover and cook for 5mins.

2. In another bowl make tomato salsa by adding chopped tomato and onion with salt and pepper.

3. Take a wide bowl to assemble your Burrito Bowl. Add in next to each other, the brown rice, Mexican Black Beans, corn kernels, tomato salsa, avocado and finally corn chips. Sprinkle fresh coriander on top and drizzle lemon juice. Serve and enjoy!

Roasted Nuts, Pumpkin & Beetroot Salad

This crunchy, vege loaded warm Salad is not only super healthy but flavoursome and delicious! With the goodness of Beetroot, Pumpkin and Broccoli and protein loaded Almonds,  Cashews and Peanuts, it's all the recommended dietary intake in one bowl.

Here it is, ROASTED NUTS, PUMPKIN & BEETROOT SALAD:

Ingredients for 2 bowls: 1 beetroot chopped, 1 cup pumpkin chopped, 1 cup Broccoli florets steamed, 1 small Apple cut into strips, 1 cucumber sliced, 1/2 cup cooked Quinoa, cup of mixed nuts like Almonds, Peanuts and Cashews, handful coconut flakes, lemon juice.

Make:

1. In a pan, roast the nuts and coconut flakes until there is an aroma. Keep aside.

2. In the same pan, add a little oil (and chilli if desired) and roast chopped Pumpkin and Beetroot for about 5 minutes, taking care not to over cook. Add salt if desired.

3. In a serving bowl, put in cooked Quinoa and vegetables then mix lightly. Next add in the Cucumber and Apple strips. Lastly add the roasted nuts and coconut flakes. Give it a quick toss and sprinkle lemon juice. Serve immediately.

Couscous-Corn-Capsicum Salad

When you get creative with Salads, there's no rules to creating yummy, healthy bowls oh goodness! Salad lunches are one of my favourites especially with different combinations every time.

Here's a super yummy combo, COUSCOUS CORN CAPSICUM SALAD:

Ingredients for two bowls: 1 cup cooked fluffy couscous, 1 red capsicum diced, 1/2 cup steamed corn kernels, 1 avocado diced, cucumber diced, handful fresh Spinach leaves, Cherry Tomatoes, 1 tbsp lemon juice, salt & pepper.

Make:

1. Put in all of chopped capsicum, avocado, cucumber and steamed corn kernels into a bowl and toss together. 

2. Add in cooked fluffy couscous (not hot), mix lightly with the veggies and add lemon juice. Lastly add in Spinach leaves and cherry tomatoes.

3. Scoop into serving bowls and sprinkle salt and pepper as desired. Enjoy!