My family friendly quinoa and herb salad makes a delicious side dish to your favourite protein or a lovely light and fresh lunchtime salad.
Quinoa is packed with protein and fibre. It is gluten free and so easy to prepare. Cook it using the absorption method just like rice, but reduce the quantity of water to quinoa just a little. Once cooked add a splash of olive oil and squeeze of lemon juice and allow to cool.
In this recipe I recommend using basil, parsley, corriander and/or mint, but you can use whatever combination of herbs you enjoy or whatever you have on hand, Rocket, water cress or baby spinach also work well instead of herbs.
Just like the herbs, feel free to exchange the walnuts and pumpkins seeds for whatever nuts and seeds you enjoy or have on hand. I personally love to add toasted pine nuts or almonds, but the kids will eat the walnuts and pumpkin seeds so I usually go with that version.
1-2 cups of fresh herbs roughly chopped eg basil, parsley, coriander and mint
1/2 a cup of quinoa
1 green capsicum roughly chopped
1/2 a cup of walnuts or pumpkin seeds, roughly chopped
2 tablespoons of extra virgin olive oil or MCT oil
3 tablespoons of lemon juice
Generous pinch of salt
Cook the quinoa – in a small saucepan bring 200 ml of water to the boil, add the quinoa, stir, cover and take off the heat.
Allow the quinoa sit covered for 30 minutes (can be made ahead)
Add all of the ingredients to a serving bowl
Gently combine and serve
Jean is an experienced nutritionist and naturopath who loves working with families to enhance your nutrition and introduce you to new ideas around food preparation and recipes. Book an appointment to see Jean At Elemental Health at St. Ives or online