The holidays are a great time to unwind and enjoy laughs with family and friends. If you’re looking to eat well and manage your health during the festive period, we have a few recipes that will help you do exactly that.
Quinoa Salad with Roasted Veg & Spinach
Quinoa is a great source of protein and magnesium. It’s a versatile base for a side dish or vegetarian meal, as a wide range of veggies and seasonings can be added. This wholegrain seed is also gluten-free.
We love this dish. Taken from “Cooking from the Heart: DASH Edition Cookbook”, this recipe is not only delicious, but it’s also incredibly healthy.
- finely grated rind and juice of 1 lemon
- 1 tbsp (15 ml) dried thyme or dried
- mixed herbs
- 1⁄2 cup (80 ml) olive oil
- 1⁄2 tsp (2,5 ml) salt
- black pepper to taste
- 4-5 medium carrots, thickly sliced
- 6 baby marrows, thickly sliced
- 2 onions, cut into wedges
- 1 red pepper, cut into chunks
- 200 g broccoli, cut into florets
- 1⁄4 cup (60 ml) coarsely chopped
- unsalted almonds
- 1 cup (250 ml) uncooked white quinoa
- 1⁄2 tsp (2,5 ml) salt
- 2 medium spinach leaves, shredded
- 2 tbsp (30 ml) chopped fresh
- Italian parsley
- 1⁄4 cup (60 ml) pumpkin seeds, toasted
- lemon wedges to serve
- Preheat oven to 200 °C.
- Mix lemon rind and juice, dried herbs, and half of the oil together in a large glass bowl. Season with salt and pepper.
- Add carrots, baby marrow, onions, and pepper and toss well to coat evenly. Spoon veggies in a single layer into a large oven dish. Roast for 20 minutes. Toss in broccoli and almonds. Roast for another 10 minutes – veggies should be cooked but not mushy.
- Meanwhile, place quinoa with salt and 21⁄2 cups (625 ml) water in a pot. Bring to a boil over medium heat, reduce the temperature and simmer with the lid, for 20-25 minutes or until just cooked. Drain well. The quinoa is cooked when its ‘white tail’ is visible.
- Add the remaining oil to the quinoa and toss through.
- Mix spinach with roasted veggies and nuts in a large bowl and toss in cooked quinoa, Italian parsley, and pumpkin seeds. Serve warm or at room temperature with lemon wedges.
- Substitute white quinoa for brown lentils or red quinoa and cook for 25-30 minutes.
- Roast pumpkin seeds in a frying pan, over medium heat, without any oil, for a few minutes until aromatic. Take care as these can easily burn.
Serves 6 | Ready in 1 hour
The recipes were made possible with the support of Pharma Dynamics‘