This recipe is quite light, yet filling and very tasty. The quinoa is quick to make - even quicker if you already have some boiled quinoa in the fridge. In case you don't, then you can make the salad and prepare the 'Fragrant Quinoa' ingredients while you boil the quinoa and overall it should be a fairly quick recipe to make.
Fragrant Quinoa (serving 4)
1 cup quinoa, boiled as per instructions on the pack (or see my previous blog about quinoa: http://alkalinefoods-ahealthierlife.blogspot.com/2011/01/quinoa.html)
6 spring onion, cut into small pieces (I use the white part and maybe an inch of the green part)
A handful of fresh coriander, finely chopped
A handful of flat-leafed parsley, finely chopped
Zest of 1 lemon
App. 100 g spinach, roughly chopped
Juice of 1/2-1 lemon
Olive oil
Pepper and Herbamare for additional seasoning
Drizzle some olive oil in a non-stick frying pan; once it has heated a bit add the spring onion. Stir for 1-2 minutes and add the boiled quinoa. At this point I also add another swig of olive oil. Stir a bit and add the herbs and lemon zest. Season with lemon juice, Herbamare and pepper. Just before you are ready to serve, put in the spinach and stir until it is wilted (1-3 minutes depending on how high you have the heat).
Salad
Lambsleaf lettuce
Rocket
Avocado
Buffalo Mozzarella
Grilled, marinated artichokes
A handful of slightly roasted pine nuts
A sprinkle of shelled hemp seeds (I use the Virginia Harvest brand which is delicious - http://virginiafoods.net/health/index.php/ourproducts/virginia-harvest-shelled-hemp-seeds.html. Very rich in Omega 3).
Fresh sprouts
Season with a bit of Herbamare and a drizzle of olive oil and lemon juice
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| The quinoa almost ready to serve... |
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