At this time of year, with summer fast approaching, most of my friends are frantically trying to diet. Healthy food can often be monotonous and boring, but not always. In fact, with a little inspiration you can turn the most boring and plain 'diet foods' into a gourmet feast. I thought I'd start by sharing one of my favourites....
Serve with an uncomplicated chardonnay- I like the KWV Classic Chardonnay or Graham Beck 'Waterside'
First let me tell you about Quinoa-
While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. Quinoa is great for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own,
unlike other grains. Add a bit of olive oil, sea
salt and lemon juice and - yum! Finally, of all the whole grains,
quinoa has the highest protein content, so it's perfect for vegetarians
and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain.
Lemon Quinoa and Coriander Chickpea Salad
Adapted from: The Diva-Dish
Ingredients:
1/2 cup dry quinoa
2 cups chicken or vegetable stock
1 can chickpeas (drained and rinsed)
1 cup rosa cherry tomatoes cut in half
2 avocado, sliced and diced
2 cups of baby spinach
1 handful of coriander
1/4 cup red onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 teaspoons dijon mustard
2 teaspoons olive oil
1 teaspoon honey
1/2 teaspoon cumin
dash of salt and pepper
Directions:
1. Make your quinoa first. Soak the
quinoa in a pot in the stock for about 15 minutes. After that,
turn on the heat to medium high and let the quinoa come to a boil. Once
it boils, reduce heat to medium/low and let quinoa simmer. Stir every so
often, and cook quinoa for about 20-25 minutes just until the liquid is absorbed.
2. In a food processor, blend the baby spinach and the coriander until they are finely diced.
3. Add the greens to a bowl, and set aside. Next take your onion and
garlic and finely dice those, and
add to the greens mixture. Next add your chickpeas and stir until
everything is combined and coated. If the quinoa is cooled, you can add
it to the chickpea mixture next.
4. Make your dressing by whisking all the ingredients together. Pour
over salad, and mix until combined. Add in tomatoes and avocado. Leave to cool in the fridge before serving.
Delicious!
Serve with an uncomplicated chardonnay- I like the KWV Classic Chardonnay or Graham Beck 'Waterside'
