Vegetarian, Gluten Free, Sugar Free, Cows Dairy Free , Diabetic Friendly, Anti Candida
This recipe is so easy and absolutely delicious thanks to combination of fresh ingredients. It can be adapted to be vegetarian or you can add some organic chicken for added animal protein if you fancy. I love using quinoa as a lower carbohydrate alternative to rice and other grains. Quinoa is actually a seed and comes in red, black and white varieties. It’s higher in protein than many grains, which enables your body to burn it up more slowly, leaving you fuller for longer. To make life easy for yourself, make up enough to last 2 – 3 days so you can grab some from the fridge and throw in your other ingredients and you have a healthy and delicious meal!
What you’ll need…
To make the Quinoa
- 1 cup of Quinoa
- 2 cups water
- Celtic sea or Himalayan rock salt
Rinse quinoa with water in a colander and add to a saucepan with water and a pinch of Celtic sea or Himalayan sea salt.
Bring to the boil and then reduce to a simmer and cook until the water has been absorbed into the quinoa. The quinoa should be soft and moist, if it is not quite cooked add a little more water and cook until absorbed.
To make the rest of the salad
- Goats feta – around 1/4 cup or 1 -2 Tbsps
- Rind and juice of 1 lemons
- Rind and juice of 1 orange
- 1/3 cup extra virgin olive oil
- Pumpkin / pepita seeds – around a tablespoon or two. (I like to lightly toast them for extra flavour and crunch
- Slithered toasted almonds – around a 2 table spoons. (Use any nut such as pine or walnuts, even pistachios go well)
- 1 cup mixed fresh herbs, roughly chopped (I tend to use whatever I have on hand eg: mint, flat leaf parsley and coriander)
- 2 cups mixed lettuce leaves or rocket (arugula)
- 1/2 cup Bean sprouts
- Celtic Sea or Himalayan Rock salt and cracked pepper to taste
Serves – 2 – 3. Note: for added protein, add a serve of grilled organic chicken
How to make…
- Add the quinoa, along with all other ingredients except the salad leaves, to a large mixing bowl and toss through to combine.
- Ensure you add enough olive oil to give the salad enough moisture
- Arrange salad leave on a serving plate and top with the quinoa and season with a salt and pepper to taste.
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