QUINOA SALAD on a WINTER'S DAY

When I think of quinoa, I think of winter. Quinoa porridge, quinoa patties, even cold quinoa salad reminds me of colder days. Perhaps I associate this grain with winter as it is so filling. As a fitness instructor I see more and more people not eating enough protein; they feel tired and lethargic, their muscles feel weak and sore for days after a workout, they do not recover as quickly when they become injured and their previously defined muscles start to lose their tone. Our bodies desperately need protein and quinoa contains 14 grams of protein every 100 grams, which is a great start to improving your protein intake. The method I use to cook quinoa has always worked, so try to stick to the exact timing below. Make sure to wash your quinoa before boiling, to get any grimy bits out of the way. I love using fresh avocado, red cabbage and lentils with quinoa but you can use other vegetables such as carrot, green beans, cucumber, the list goes on. 

INGREDIENTS

• 1 cup white quinoa 
• 1 1/2 cups water 
• pinch of sea salt 
• 2 heaped cups of red cabbage, shredded quite finely
• 1 generous handful of baby spinach, washed & chopped
• 2 large tomatoes, finely sliced 
• 1 x 400g tin of brown lentils, rinsed & drained 
• 1 ripe avocado, cut into small cubes 
• a handful of coriander leaves, washed 

Salad Dressing

• 2 garlic cloves, finely chopped or minced 
• 2 tablespoons dijon mustard
• 2 tablespoons water, plus extra if needed to thin out dressing
• 3 tablespoon lemon juice
• 2 heaped tablespoons fresh parsley, finely chopped
• sea salt, to taste 

COOKING 

1. Rinse the quinoa well twice in cold water and drain in a sieve. 

2. Pour quinoa and water into a small saucepan with a pinch of sea salt. Bring to the boil, covered, then simmer for 8 minutes. Leave the saucepan for 5 minutes, then remove the lid and fluff the quinoa with a fork. Set aside to cool for a few minutes. 

3. Meanwhile, place the cabbage, baby spinach, tomato, brown lentils, avocado and coriander in a large serving bowl. Make the salad dressing by combining all the ingredients in a small bowl and stirring well to combine. If the salad dressing is too thick, try adding a little extra water sparingly.

3. Scoop the cooked quinoa into the vegetable bowl and drizzle the dressing over the top. Toss well to combine and serve. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

x Emily 

Photo from canigivemydogquinoa.com