This is Week 2’s recipe for the 7-Week Wholesome Foods and Tea series, a redo as the original post was pinged off the webspace mysteriously, after the recent switch of this website to a new server.
This Quinoa and Spinach Salad with all its other added wholesome ingredients like chickpeas and vegetables makes it one of my favourites. Tastes divine and SO easy to whip up! and of course packed full of goodness and nutrition.
If you’re not quite familiar with quinoa it’s a superfood of the grain world. It’s nature’s complete protein and
packed with nutrients like magnesium, iron, potassium and fibre. It’s a wheat-free complete protein that is almost a staple in a vegetarian or vegan diet. I’ve often been asked, “how do you cook Quinoa to perfection?” Generally I’ve always gone with the rule of 1 part quinoa to 2 parts water after it’s rinsed thoroughly. Then brought to boil and cooked covered for about 15minutes, until their white curly tails appear and they’re light and fluffy. Quinoa comes in either the white or red varieties.
This beautiful salad can be eaten on its own as a meal or as a side dish to a main meat dish (if you’re a meat eater) or another main vegetable dish.
Quinoa and Spinach Salad
1-2 red pepper/capsicum
1-2 stalks of fresh basil
generous lot of fresh spinach leaves
1 red onion
2 cloves of garlic
a handful of sliced sundried tomatoes
cooked organic chick peas
1 cup of cooked quinoa
100g creamy Danish Feta cheese
Slivers of fresh avocado for garnishing
Kaffir lime oil (or any lime oil if available)
Mixed spices of grounded coriander, chilli, turmeric, fenugreek, cardamon and cumin
salt and pepper to taste
* all ingredients preferably organic
Chop fresh tomatoes, sun dried tomatoes and capsicum into small pieces or slices.
Chop onion, garlic and basil into fine pieces.
Mix everything together in a salad bowl. Add in cooked chickpeas and mix well with spices, olive oil, kaffir lime oil, salt and pepper.
Add cooked quinoa and generous loads of spinach leaves. Mix well with drizzled olive oil, lime oil, spices, salt and pepper.
Finally crumble feta cheese and mix well again adding spices, oils and salt to taste.
Serve and garnish with slices or slivers of avocado.
This salad dish goes absolutely beautiful with a fresh brew of Sentimental Blend as you relax into your day or evening. Serve the tea hot if weather is chilly or cold and iced in a sweltering summer.
There are many variations of Quinoa salads, you can put together just about anything. Of course, if you’re vegan leave out the cheese. Try it, it’s so simple, no excessive effort at all, but overloaded with taste and nutrition.
Click here or on the image below and watch the Youtube video of me whipping this dish up for you!
Then leave a comment in the box below and share your thoughts, tips and ideas too. Would love to hear it!