Lunch: Quinoa Salad and Black Bean Dip

I love quinoa in a salad. And I almost can't wait to go to work tomorrow so I can eat this one!

I found this reicipe: Green Goddess Salad (from Healthy. Happy. Life.) on Pinterest and thought it'd be a perfect portable, filling but light lunch to take to work.

My greens were peas, brocolli and english spinach shredded. I also chucked in a tomato I found in the fridge. I used quinoa instead of cous cous because it's what I had in the cupboard. Next weeks lunches might have to feature whole wheat cous cous! I used a chopped ruby red grapefruit instead of orange (really good idea! I love grapefruit.) The dressing I chose was the tahini option (see recipe) but I skipped the maple syrup because I don't have any at the moment.

Nadine and I shared a small bowl of this when she got home today as an afternoon snack. AKndnnewkjt34$%@.

I'm really liking this whole taking cold salads to work for lunch instead of leftovers thing. I don't have to wait for microwaves, it's always tasty, and it changes up the routine a bit. I also get to try many more dishes too! And all of the salads I've made so far can be made ahead, therefore I can do like 3 days of lunches for us at once and all I have to do is get the container out of the fridge in the morning, no fart arsing around.

I also usually make some sort of bean based dip to take for morning teas to eat with carrot/celery/other vegetable sticks. This week I've made Monumental Black Bean Dip from Eating Bird Food.

I usually make a simple hummus but this week I felt like a change. When I made this I added a half cup of extra black beans because I found it a bit thin. Also straight after making it the flavours were pretty mild, but Nadine took it to work today and said it was really good :) So the flavours must soak in a bit more overnight.

Attractive, isn't it? Hehehe.