Happy Belly Happy Heart

A blog dedicated to nutrition, wellbeing and happiness. I believe the key to a good life begins with what you choose to put into your body. A happy belly = a happy mind = a happy heart.

A Quick Quinoa Salad Fit for a Queen

on April 2, 2013

Quinoa saladMy quinoa salad has become rather famous amongst my circle of friends, as some variation of it usually makes an appearance at any party, gathering or picnic I’m invited to! So I thought it was about time I shared the recipe.

Quinoa (pronounced kin-wah or kwin-o-a) is a type of South American grain, which is considered by many to be a superfood. It’s high in protein, gluten-free, contains all the essential amino acids and is easily digested. Quinoa is also a good source of dietary fibre, magnesium, iron and calcium. So it makes a much lighter, and more nutritious, alternative to pasta or rice.

It’s also easy to cook: just place the required amount of quinoa in a pan – I find one cup is enough for a large salad that lasts 5 days; half a cup is about one portion for an evening meal – and pour in double the amount of water. Bring to the boil, cover and simmer for 15-20 minutes. If you have an electric hob you can just turn the heat off completely and leave the pan covered on the hob until all the water is absorbed.

There are many different variations of my famous salad, but my current favourite (which I’m eating for lunch every day this week) is the following.

For the salad:quinoa salad plus dressing ingredients

  • 1 cup of organic quinoa (white, red or mixed), cooked & cooled
  • A bunch of organic rocket
  • 3-5 organic beetroots, cubed
  • A pack of feta cheese, cubed
  • A large avocado, chopped
  • 2 handfuls of cherry or baby plum tomatoes, halved
  • Half a cucumber, quartered
  • A large organic carrot, grated
  • A handful of toasted (dry fried) seeds, e.g. pine nuts, sunflower & pumpkin seeds

For the dressing:

  • Extra virgin olive oil
  • Balsamic vinegar
  • Wholegrain mustard

Mix all the salad ingredients together, or layer them into a large tupperware container, then they’ll naturally mix together as you take out each portion. Mix the dressing ingredients together in a jar or glass and adjust to taste. It’s best to avoid dressing each portion until the last possible moment to avoid a soggy salad.

Of course, you can substitute or add any other ingredients as you like. Grilled halloumi works well instead of feta, or why not try adding peppers, spring onions, mushrooms, fennel, radishes, bean sprouts or tofu.

Hey presto – a quick, quintessential quinoa salad fit for a queen!

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5 responses to “A Quick Quinoa Salad Fit for a Queen

  1. zeinaliv says:

    Reblogged this on Pittsburgh Kitchen.

  2. zeinaliv says:

    well done! great idea fellow food lover!

  3. Sumiya says:

    I tried this yesterday. It was delicious. Tk u Hannah! X

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