By now most of us have heard of Quinoa. It’s a light change instead of bread, can be swapped for couscous, burghul,corn, rice & is Gluten Free! This was lunch yesterday, Quick Quinoa Salad. 1 cup quinoa, 1/2 cup cannelini beans, 1/2 cup leftover vegies (I had steamed green and butter beans, chopped), 2 handfuls of rocket, 1/2 bunch coriander (or a mixture of parsley, mint, coriander – whatever you have a like), 1 lebanese cucumber half peeled and diced, 4 radishes cut in half and thinly sliced, 1/4 pomegranate seeds (beautiful nourishing jewels), 1/4 cup of feta or goats cheese. 1 boiled egg per person sliced or grated, Dressing: 1/2-1 lemon juiced, 1-2 dessertspoons organic olive oil (optional 1 teaspoon walnut oil for a treat). I also added a pinch of smoked paprika for a different flavour. Bring water to boil, add quinoa and simmer for 12 minutes, drain. *Defrost your precooked cannelini beans (or other beans or lentils). Toss all ingredients together then add dressing. Great for lunch or a light, crunchy dinner. *Soak 1-2 cups of beans overnight, the next night boil then simmer approximately 1 1/4 hours, check they’re cooked, drain, cool and freeze. Then you’ve got supplies for ages.