Emily’s “Carnival Body” Quinoa Salad
Healthy Recipes ft Megan Martin
The answer is yes! We’ve heard your requests for healthy and sustainable alternatives and recipes for 2020 and of course, team Simply Local has you covered with a healthy Quinoa Salad. Once again, we welcome our friend Megan Martin to the kitchen to help us with this task.
Megan is the owner of Hello Nutrients, a bespoke health meal delivery service. She also holds a degree in Nutritional Science, Food Service Management and she is a certified Health Coach from the Institute of Integrative Nutrition. Today, Megan helping us demystify quinoa preparation and is showing us how we can incorporate this nutritious, protein-packed grain into our everyday cooking. Sit back, relax and enjoy as we chat about our health and wellness goals, lime and build these delicious salad, using products from Waitrose and Cuisine.
To learn more about Hello Nutrients, visit their Instagram page at https://www.instagram.com/hellonutrients/ or you can email Megan at [email protected]
Quinoa Preparation
- 1 onion chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- ½ cup of Waitrose Quinoa
- 1 ½ cup of boiling water
- Salt and Black Pepper, to taste
Method
- In a small saucepan over medium heat, add onion and garlic
- Cook onion and garlic to cook until soft
- Add salt and black pepper
- Add quinoa to the pot and toss with the aromatics
- Pour in the boiling water. Cover and allow to cook for 12 to 15 minutes.
- Remove cover and check for steam escape holes in the quinoa.
- Turn off the flame and allow the quinoa to absorb the water.
- Fluff and serve with the salad ingredients.
Salad Ingredients
- 1 tin of Cuisine Chickpeas, drained
- 1 tin of Cuisine Whole Kernel corn, roasted
- 1 bunch of chopped parsley
- 1 cooked chicken breast, chopped into cubes
- 1 cucumber, sliced
- 4 tomatoes, diced
- 1 bunch of kale, chopped and massage with olive oil
- 1 cup of pumpkin seeds
Vinaigrette
- 2 tablespoons of Waitrose Extra Virgin Olive Oil
- 2 teaspoons of agave syrup
- 2 teaspoons of rice wine vinegar
- 2 teaspoons of chopped parsley
- Salt and black pepper, to taste
Method
- Add ingredients to a small bowl.
- Blend together and serve with salad
