NM Holistic Nutritionist
​
0857238071
Lunch Recipes
QUINOA, CHICKEN & GOAT'S CHEESE SALAD
Serves 1
Ingredients
4tbsp Quinoa
60ml boiled water
2-3 handfuls rocket, spinach or lettuce of choice
Few fresh basil leaves (optional)
1 spring onion
Chicken breast, cooked & sliced
Goat’s cheese
Pumpkin seeds & goji berries (optional)
1/2tsp fennel seeds
Method
Place the quinoa in a fine-mesh sieve and rinse thoroughly. Transfer it into the saucepan and cover with water.
Stir and bring to the boil, then reduce the temperature. Allow to cook gently for approx. 10 minutes more. Stir every so often.
Wash lettuce, basil leaves and spring onion thoroughly.
Chop spring onion and basil leaves. Chop or tear lettuce if desired.
Place lettuce, basil, spring onion, quinoa and chicken in bowl and toss together. Top with cheese, seeds and goji berries
Suggestions: Add light vinaigrette dressing. Replace chicken with fish of choice or mixed beans for a vegetarian option.
​
SALMON & AVOCADO SALAD
Ingredients
Can of pink salmon
2 spring onions, finely sliced
1 avocado, mashed
Squeeze of lemon/lime juice
Dill, very finely chopped (or other herbs – parsley/fennel/chives)
1½ tsp wholegrain mustard
¼ tsp freshly ground salt (to start, adjust according to taste)
½ tsp freshly ground pepper
½ tbsp olive oil (optional)
Grated Parmesan cheese
Method
Drain salmon & place in a large bowl (bones & all). Mash with a fork until large chunks have been broken up.
Add spring onions, dill, avocado, lemon juice, mustard, olive oil, salt & pepper.
Stir until well combined, adjust salt, pepper & mustard to taste.
Stir through some Parmesan cheese.
Serve on warmed sourdough bread with a spinach or rocket salad.
​
WHOLEMEAL CHICKEN PITTA POCKET
Serves 1
1 wholemeal pitta pocket
100g pre-cooked chicken, sliced
1 tbsp hummus
50g spinach, chopped
Optional: add slices of tomato, cucumber or beetroot or grated carrot
Method
Place pitta in a toaster.
Once hot, cut open and spread inside with hummus.
Fill with chicken and other fillings of choice.
​