I love to make two lunches at once as it saves me work later in the week. Easy to make double and slightly reconfigure it for a completely separate meal.

Ingredients

GF DF Serves 2 (each salad0

1 /2 cup of cooked quinoa

1 tomato chopped

1 avocado chopped

Few handfuls of spinach

1 can of black beans

Instructions

For salad one I mix in two tablespoons of feta and some pesto. Done - easy as that.

Salad two I sautee with some extra virgin olive oil - 1/2 red onion, 1/2 cup corn, a few mushrooms, 1/2 capsican and 1/2 tablespoon cumin and then mix with the base salad ingredients. Served with harrisa paste ( I make nadia lim version - usually double the recipe and freeze most of it to pop out of the freezer) and some coconut yoghurt with a quick fried egg on top.