• Kate

Red quinoa salad with goats cheese


This evenings dinner was red quinoa salad with goats cheese. I always make extra so that we can have leftovers for lunch the next day.

Quinoa is a seed which is high in a variety of major nutrients including protein, fibre, iron, magnesium, zinc and folate.

It also contains the plant antioxidants quercetin and kaempferol which have been found to have anti-inflammatory and anti-viral properties.

Quinoa is also gluten free so ideal for people with gluten intolerance.

100g red quinoa - cooked in either chicken or vegetable stock as per package instruction, left to cool. Once it has cooled transfer it to a large bowl and add in a mixture of chopped mixed veg - in this one i used, carrots, spring onions, red pepper, cucumber, cherry tomatoes, celery but you can used whatever you have in the house. I then add 2 tbsp of chopped fresh herbs - any mixture that you have, I used oregano, sage, parsley and coriander. Make up a dressing of 2 tbsp of olive oil, 1 tbsp of apple cider vinegar, 1 good squeeze of lemon and 1 tsp of raw honey, whisk together and add to the quinoa and veg. Add a pinch of freshly ground black pepper and a pinch of himalayan pink salt. Mix well. Place a bed of rocket onto your plate, add your quinoa salad and sprinkle on some goats cheese.


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Kate Bevan Wood

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