Fresh Quinoa Salad

Hi guys, I hope you’re all keeping well this sunny Monday! Thumbs up sign
          Sometimes, the hardest thing one can do is rise ahead of dawn for a good workout before the weekday madness takes over, but sometimes the feeling that comes afterwards gives way to a much more energetic, happy and positive person too. I think in this case, it’s safe to say that it was worth the effort for me today. 🙂
          Another positive from today is how I’m noticing the days getting longer. For me, there’s little better for my mind and emotional wellbeing than feeling that stretch in light, because I subconsciously associate it with carefree summer days and, subsequently, ease plus a little hope.
Quinoa salad 1
          Just because I’m in a good mood and I’ve finally found something that makes quinoa so delicious, I’m going to share a quick recipe. Quinoa is a grain that the health world raves about; containing iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber, it’s also one of only a few plant foods that are considered a “complete protein” and comprised of all pernine essential amino acids.
          There’s no denying, however, that quinoa to some is as boring as eating raw porridge with nothing but water added (yuck!). But alas, I have discovered something so simple but effective to completely transform that view. After you try this filling dish, I’m confident you’ll no longer go by the belief that salad keeps you full for five minutes. 😉
INGREDIENTS
  • 300g quinoa/couscous as an alternative
  • Knorr vegetable stock pot, x1
  • Seeds from 1/4 a pomegranate
  • Cucumber, 1/4
  • Mixed salad bag of choice
  • Small, mixed tomatoes
  • Fresh red pesto
  • Rapeseed oil
  • Lime
  • Honey
  • Fresh mint
INSTRUCTIONS
Quinoa salad 2
  1. Add 1 part quinoa and 2 parts water into a large saucepan.
  2. Add in the stock pot and stir continuously over a medium heat until the stock dissolves. Reduce down to a low heat.
  3. Keep stirring the mixture until the quinoa bubbles up and all the liquid has been absorbed and evaporated. Take the pot off the hob and taste, if needed, add a pinch of salt into the mixture and stir.
  4. Chop up approx. 6 tomatoes into quarters and tumble them into the quinoa and stir well. Place the quinoa into a large salad bowl.
  5. Chop up the cucumber and tumble the pieces onto the top of the quinoa along with the pomegranate seeds, 1 tblspn finely chopped mint and mixed salad.
  6. To make the dressing, mix 2.5 tblspns red pesto, 1 teaspn honey, 2 tblspoons rapeseed oil and a squeeze of lime (you can keep upping the quantity of everything depending on how much dressing you’d like).

I decided that a happy time was the best time to get a half-decent photo in for the blog. I was a little too happy after trying the salad though. 😛

Me and Salad

As always, thanks a billion for taking the time to read this today guys! 🙂 If you like what you’ve seen, it might be an idea to check out my Facebook or Instagram pages to catch my future posts. You could also drop your email into the subs box below. 😉

Until the next time,

Happy healthy eating,

Ryan. 🙂

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