Lunch recipe
Vegan lunch boxes with fluffy quinoa, green lentils, cucumber, tomatoes, rocket, parsley, and a lemon Dijon dressing.
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Ingredients
saucepan with lid, fine sieve, large mixing bowl, knife, chopping board, whisk
Method
Rinse the quinoa in a fine sieve, then tip it into a saucepan with 450ml water and a pinch of salt. Drain and rinse the green lentils, dice the cucumber and red pepper, halve the cherry tomatoes, and roughly chop the parsley.
Bring the quinoa to the boil, then cover and simmer over a low heat for 13 to 15 minutes until the grains are tender and the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Whisk 2 tablespoons olive oil with the Dijon mustard, lemon zest, juice from half the lemon, black pepper, and 1 tablespoon water in a large mixing bowl.
Fluff the quinoa with a fork and spread it on a plate for 5 minutes so it stops steaming. Add it to the dressing with the green lentils, cucumber, red pepper, cherry tomatoes, and parsley, then fold gently until coated.
Toss the rocket through just before packing so it stays lively. Taste and add a little more lemon juice or salt if the salad needs brightness.
Divide the salad between four lunch boxes or bowls. Keep any spare lemon wedges separate and squeeze over just before eating.
