Chimichurri Quinoa Salad |vegetarian | gluten free

The star of this hearty summer salad is most definitely the dressing. A triple-threat of bright and flavoursome herbs with a splash of lime juice this chimichurri inspired dressing soaks into every bite and unites all the other ingredients in summery perfection.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeChris and I arrived in New Orleans after a very long day of travelling. Our lovely Air BnB host Georgia recognised two weary and hungry travellers and took us on a tour of the neighbourhood, which ended at the gorgeous St. Roch Market.St Roch Market New Orleans | Thoroughly Nourished LifeIf you are staying anywhere in the St. Roch neighbourhood or nearby, you need to stop by the marketplace. Walking inside you are welcomed by a line up of vendors on either side of the historic building each offering a different taste experience or regional cuisine. Chris fell in love with the ‘Dirty Mac and Cheese’, which features smoked gouda, crawfish, and bacon. My heart, however, belonged to the team at JuiceNOLA from the very first bite of their Greek Goddess Salad. When I tasted their Chimi Chimi Bang Bang Salad for lunch one day, and had to return for a second round at dinnertime that night, I knew I had to find a way to keep getting this salad in my face when I returned home.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeThe base of this salad is quinoa and your favourite green. I used oak leaf lettuce because I have a serious leafy green crush on it that will never end. To this you add butter beans. The team at JuiceNOLA used black beans so mix it up as you wish. The magic is in the dressing. Chimichurri is essentially a mix of parsley, coriander, chives, and basil with a spark of bright acidic sharpness and garlic. It is absolutely what makes this salad such a stand-out.Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished LifeThe magic dressing aside, there are just so many bits and pieces in this salad that make every nibble unique and moreish. Into our solid base of quinoa + greens + beans we add chopped roasted capsicums and a healthy dose of pumpkin seeds. Toss everything together with the dressing and make sure all the nooks and crannies are coated in green deliciousness, and then top the bowl with avocado and feta. I may not be in New Orleans anymore, but I can bring some JuiceNOLA magic to work in my lunchbox everyday!Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Chimichurri Quinoa Salad

Vegetarian | Gluten Free | Serves 3 generously | Leftovers will keep for up to two days in an airtight container in the refrigerator

Ingredients

  • 1 cup dry quinoa
  • 2 cups low sodium vegetable stock
  • 1/2 head of oak leaf lettuce (or 4 cups of your favourite greens)
  • 400 gram can butter beans, drained and rinsed well
  • 1/2 cup chopped roasted capsicum
  • 2 tablespoons pumpkin seeds
  • 1 medium avocado
  • 1/3 cup crumbed feta

For the chimichurri dressing

  • 1/3 cup fresh basil leaves
  • 1/3 cup fresh coriander leaves
  • 1/3 cup fresh Italian parsley
  • 1/4 cup chopped chives
  • 1/4 cup lime juice (about 2 limes)
  • 2 cloves garlic, roughly diced
  • 1 tablespoon olive oil (or use oil from roasted capsicums)

Method

  1. Rinse quinoa thoroughly and place in a medium saucepan with vegetable stock. Bring to a boil, then cover with the saucepan lid and reduce heat to a simmer. Cook for 15 minutes then remove from the heat and let the quinoa stand, covered, for 5 minutes before fluffing with a fork. Cool to room temperature before proceeding with the recipe.
  2. While the quinoa is cooling, prepare the dressing. Place basil, coriander, parsley, chives, lime juice, garlic, and olive oil into the bowl of a small food processor. Process until everything is finely chopped and then pulse until pureed.
  3. To assemble the salad place cooled quinoa, lettuce, butter beans, roasted capsicum, pumpkin seeds and dressing into a large bowl. Pour chimichurri dressing over the top and then toss gently but thoroughly until everything is well mixed and coated in dressing.
  4. Thinly slice the avocado and place on top of the salad. Crumble feta over salad and serve.

Chimichurri Quinoa Salad | vegetarian | gluten free | Thoroughly Nourished Life

Six Salads Perfect For Spring Lunches

Sometimes I make myself a little sick by eating too much cookie dough, or buttercream, or ice cream, or…anyway, you know how it goes. Luckily I am also just as in love with big green leafy things, nutty grains, and fresh food straight from the earth, or the farmer’s market. Now that spring has come barrelling in here with an explosion of green from the earth and skies so blue they make your heart ache when you are trapped inside an office, it’s time to break out some of my favourite lunch box salads!

Here, in no particular order, are six of my favourite spring-perfect gluten free and vegetarian salads! Green is always in fashion darlings 😉Six Salads for Spring | Gluten Free | Vegetarian | Thoroughly Nourished Life

Number One: Parsley, Chickpea, Avocado, and Greens Salad. Big, green, fresh and full of all of my favourite flavours. Parsley, Chickpea, Avocado, and Greens Salad | Gluten Free | Vegetarian | Thoroughly Nourished LifeNumber Two: Apple, Celery, and Walnut Salad with Mustard Dressing. Crispy, crunchy and sweet with a mustard and yoghurt dressing. Fill me up!Apple Celery Walnut Salad 1Number Three: Moroccan Roasted Pumpkin and Quinoa Salad. Hearty quinoa salad with a generous dose of exotic spice and sweet roasted pumpkin. Moroccan Pumpkin and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished LifeNumber Four: Pear, Quinoa, and Walnut Salad. Golden-skinned pears coupled with salty feta, hearty quinoa, and toasty walnuts – you can’t go wrong.Pear, Quinoa, and Walnut Salad | Gluten Free | Vegetarian | Thoroughly Nourished LifeNumber Five: Summer Vegetable and Brown Rice Salad with Soft-Boiled Eggs. This is a great dinner salad: nutty brown rice pairs with fresh seasonal vegetables and protein-rich drippy soft-boiled eggs.Summer Vegetable and Brown Rice Salad with Soft-Boiled Eggs | Vegetarian | Gluten Free | Thoroughly Nourished LifeNumber Six: Strawberry, Haloumi, and Quinoa Salad. Sweet, plump fresh berries paired with salty grilled haloumi in a hearty quinoa based salad. My new favourite and it practically sings of spring!Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

There you have my six picks for a healthy, gluten free, vegetarian spring lunch. Make your colleagues jealous and pack a big luscious green lunch today!

Tell me, dear readers, what’s your favourite salad combination? Or what’s something weird that you love in salad? Mine: I loved tinned, vinegary beetroot and sometimes I sneak a few pieces onto the side of my salad no matter what else is in the bowl!