Warm quinoa salad
- 1 cup quinoa
- 2 tbs extra virgin olive oil
- ½ red cabbage, finely chopped
- 3 celery stalks, finely chopped
- 1 fennel bulb, finely chopped
- 2 red onions, finely chopped
- 2 carrots, peeled and finely sliced
- 1 lemon, juiced
- 1 tbs seeded mustard
- 1 handful parsley, torn
- 4 tbs pumpkin seeds
Cook the quinoa with 1½ cups of water in a rice cooker or in a saucepan over medium-high heat. It’s cooked when it appears slightly translucent and fluffy.
Meanwhile, heat the oil in a pan over medium-high heat, add all the vegetables and toss well for 1 minute.cReduce the heat and cover, stirring occasionally, for 1-2 minutes, until the vegetables start to soften.
Place the lemon juice in a small bowl, add the mustard and a dash of oil and mix well. Once the quinoa is cooked, place it in a large salad bowl, add the vegetables and parsley, pour over the dressing and toss well. Sprinkle through the pumpkin seeds, toss again and serve
Ginger & honey chicken
Combine the sweet chilli and honey. View another one of our delicious healthy...
Orange & date salad with honey yoghurt
Make your own flavoured yoghurt. Read more from one of our delicious and healthy...
Quick and easy risotto. Read more from one of our delicious and healthy...