This delightful, sunny recipe with one of my all time fave ingredients: quinoa, is from What to Eat and How to Eat It: 99 Super Ingredients for a Healthy Life by Renée Elliott, published by Pavilion Books.
There are countless books telling you what to eat and Planet Organic founder Renée Elliott’s new book supports good eating by talking about which foods are good for you and, most importantly, how you should prepare them to obtain the wonderful nutrients they offer. It’s about ordinary everyday foods like apples that may surprise you with their goodness, foods like miso that you may have heard of but aren’t yet using, and superfoods like maca you might never have heard of!
Image credit: Clare Winfield.
Over to Renée:
My favourite way to eat quinoa is in a salad packed with a combination of steamed and raw veggies and sprouts, with a fabulous dressing. It’s a great way to use any veg you have in the house. For a change, serve this as a wrap with nori rolled around the outside.
Prep: 30 minutes
Cook: 20 minutes (while you’re chopping)
- 150g/5½ oz/¾ cup red quinoa, soaked or toasted, then cooked
- 150g/5½ oz broccoli, chopped and lightly steamed
- 50g/1¾ oz spinach or kale, chopped and lightly steamed
- 1 avocado, peeled, stoned (pitted) and chopped
- 1 large carrot, grated
- 50g/1¾ oz seed sprouts
- 50g/1¾ oz parsley, chopped
For the dressing:
- 1½ tbsp grated ginger
- 2 garlic cloves, crushed
- 21⁄2 tsp soy sauce or tamari
- 6 tbsp extra virgin olive oil
- 3 tbsp cider vinegar
In a medium bowl, put the cooked quinoa, broccoli, spinach or kale, avocado, carrot, seeds sprouts and parsley.
In a small jar, mix all the dressing ingredients and shake until combined. Pour over the quinoa mix and toss until combined.
What to Eat and How to Eat It: 99 Super Ingredients for a Healthy Life by Renée Elliott, published by Pavilion Books.