PINK QUINOA SALAD

PINK QUINOA SALAD

Last weekend at college we learned about phytonutrients and superfoods. I feel that we have only scratched the surface, there are thousands of phytonutrients, some have been well researched and some have not yet been discovered. What a fascinating subject!

My college friend put on her Facebook page: “After a whole weekend at college the conclusion is: just eat your fruit and veg!” I couldn’t have said it better. And as our lecturer pointed out we should aim for 10 and everything over that is a bonus.

The bad thing about phytonutrients? They all come with rather complicated names and I have to learn and remember them for my upcoming exam. Together with biochemistry, all vitamins and minerals, amino acids, fatty acids, orthomolecular nutrients... Yes I shall be busy over the next 3 weeks...

Quick nutritious recipes should get me through it! Just like this pink quinoa salad. You must admit it looks fabulous. It tastes great too. I will try to post as much as my study schedule allows me.


pink-quinoa-salad

PINK QUINOA SALAD
Sushi seasoning is sold in bottles in Japanese sections of Asian shops or supermarket. I use it to season sushi rice (of course) it takes the guess work out, perfect balance every time. It tastes great as a dressing too, it may need a bit of vinegar or lime juice if too sweet for your palate. I used cider vinegar, but rice wine vinegar would be fantastic too.

Serves 4

1 cup quinoa
1 large carrot
1 medium beetroot
3 spring onions
1/3 cup sunflower seeds
2 Tbs capers
small handful of parsley
2 Tbs sushi seasoning
1 Tbs cider vinegar

  1. Rinse the quinoa well. Bring a medium pan of water to boil (about 1litre), add the quinoa and cook for about 15min. Rinse under running cold water.
  2. Coarsely great the carrot and peeled beetroot. Place in a salad bowl.
  3. Slice the spring onions into thin rings.
  4. LIghtly toast the sunflower seeds in a dry pan, take care not to burn them.
  5. Add the onions, sunflower seeds, quinoa, capers, parsley to the carrots and beetroot..
  6. Season with the sushi seasoning and vinegar.

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