Lemony Quinoa Salad base

This is one of those simple base recipes that makes the rest of your week easier.

Light, fluffy quinoa is lifted with fresh lemon, olive oil and herbs, creating something that feels bright and grounding at the same time. It is the kind of thing you can keep in the fridge and build meals around, adding whatever protein or vegetables you have on hand.

Perfect for mindful meal prep when you want something nourishing without overthinking it.

Ingredients

150g quinoa (dry)
1 tbsp olive oil
Zest of 1 lemon + 1 tsp lemon juice
1 tbsp parsley, chopped
1 tbsp mint, chopped

Cherry tomatoes de-seeded
Salt and black pepper

Method

1. Rinse the quinoa
   Rinse under cold water and drain well.

2. Cook
   Add quinoa and 300ml water to a pot.
   Bring to the boil, then reduce to a simmer. Cover and cook for 12 to 15 minutes, until the water is absorbed.

3. Fluff and finish
   Remove from heat and fluff with a fork.

Stir through olive oil, lemon zest, lemon juice, tomatoes and fresh herbs.

Season to taste.

Notes

Store in the fridge for a few days and use as a base for salads, bowls or quick lunches.

Add protein like salmon, chicken, chickpeas or tofu to turn it into a complete meal.

Best served slightly chilled or at room temperature for maximum freshness.

Mindful Moment

There is something simple and steady about a bowl like this.

Nothing complicated, just a few clean ingredients coming together to create something light and nourishing.

It is a reminder that eating well does not need to be elaborate.
Sometimes it is just about having a few good foundations ready, and building from there with ease and intention.