I've been trying to get a little more creative with my lunches as I'm always running around and don't want to buy processed food or spend too much money everyday. What works best for me is prepping some extra veggies, some quinoa and brown rice as well as some extra hummus, so I can through everything together into a container and have a healthy and filling lunch on the go. This one has been one of my favourites and you can change up the veggies depending on what you have in the fridge!
Ingredients for two portions:
1 medium broccoli
100gr green beans (optional)
1 handfuls tomatoes
For the Avocado Hummus:
1 ripe avocado skin and stone removed
1 can chickpeas, drained
5 tablespoons olive oil
1 tablespoon tahini
1 garlic clove
1 lime juice
1 teaspoon ground cumin
1 stem of spring onion to garnish (optional)
Rinse the quinoa well in a sieve under water and place it into a saucepan with boiling water. Add tamari or or lemon juice. After it's been boiling for a few minutes lower the heat and let simmer. for about 15 - 20 minutes.
In the mean time boil the broccoli and green beans in separate pots for a few minutes. Then cut the courgette into slices and heat up a tablespoon of olive oil in a pan and sauté the courgette until golden on both sides.
To make the hummus simply place all of the ingredients into a food processor and blend until smooth.
Cut up half the avocado and tomatoes and place all of the ingredients into a bowl ready to serve.
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