This is often a staple for me when I am out on the road driving all over the country, or if I have a busy day at work. As you can see from the picture below, I am eating this at my desk.

Ingredients:

A handful of quinoa

½ Courgette

A few strips of dulse

¼ Cucumber

A handful of sprouted beans

Basil

Soy Sauce

Sea salt and pepper to taste

Method:

• Pre-heat the oven to 200 degrees.
• Chop the courgette into half-moon shapes and place in a baking tray with a drizzle of coconut oil. Then sprinkle with sea salt. Place in the oven for 20 minutes and then leave to cool on the side before mixing with other ingredients.
• Heat up a small pan of water and cook the quinoa as per the packet instructions. (You can set this up whilst the courgette is baking.)
• Chop up the cucumber and tomato and place in a bowl.
• Mixed in cooled and drained quinoa and courgettes.
• Sprinkle with dulse strips, basil, soy sauce, sea salt and black pepper.
• Mix with a spoon to give the ingredients good distribution throughout the dish.