There’s nothing worse than being stuck on a long flight with nothing but airplane food to eat. Pack this delicious salad in your carry on for a hearty, satisfying meal. Make this the day before your trip and pack it along with some mixed nuts and dried fruit, fresh veggie sticks, home made cookies, and empty water bottle, and you’re all set!

Mediterranean Quinoa Salad

• 1 cup dry quinoa, any colour
• 1 can cannellini / white kidney beans, about 2 cups cooked
• ¼ cup minced sundried tomatoes packed in oil
• ½ cup red onion, medium dice
• ½ cup sliced kalamata olives
• 1 small-medium red pepper, chopped
• 1 cup pine nuts, toasted

Preparation:

1. Cook quinoa according to directions. When ready, add white beans to quinoa pot and cover with lid to steam and soften beans.

2. In a dry stainless steel pan, toast pine nuts on low-medium heat, stirring every 15-30 seconds to avoid burning. Nuts should be toasted in about 3 minutes or so. When they’re golden brown and fragrant, they’re ready. Remove from heat immediately.

3. Put quinoa and bean mixture into a large bowl and add nuts, sundried tomatoes, red onion, olives, and red pepper.

4. In a small bowl, combine all vinaigrette ingredients and pour over quinoa salad. Stir until thoroughly combined.

5. If you are eating this salad right away, you can also add fresh chopped tomatoes, cucumber, and fresh basil. But don’t add these ingredients if you’re making your salad a day ahead for travelling. You don’t want a soggy salad! You could also swap chickpeas for cannellini beans and roasted almonds for pine nuts.