Quick, healthy and delicious – who could ask for anything more in just one dish ?
Packed with lean protein, you can whip this up for a simple lunch that will keep you satisfied till dinner-time.
Ingredients makes 2 lunchtime servings
- 1/2 cup quinoea
- 1 cup hot chicken broth
- handful coriander
- handful flat leaf parsley
- cherry tomatoes, quartered
- 1/2 small red onion, diced
- 1/2 cucumber, sliced
- few cubes feta cheese – I used Danish but any feta would do
- juice of 1/2 – 1 lemon
- few tbls good olive oil
- few tsp red wine vinegar
- salt and pepper to taste
- Bring the chicken broth to boil, add quinoea, lower heat and simmer for 15 minutes or until the germ of the quinoea appears
- Strain any excess liquid if there is any, fluff up the quinoea in the pot and let cool till warm (just so that it won’t cook the herbs)
- Add the vegetables and herbs
- Mix the lemon juice, olive oil, vinegar and salt and pepper together – adjust to taste
- Dress the quinoea salad and you’re ready to eat !
In the middle of one of my twice annual detoxes, I was in the mood for a simple pasta dish. I’ve found some really good organic brown rice pastas and also buckwheat pastas, which are detox-friendly, as well as having the added bonus of being gluten-free.
This dish is so quick and simple – perfect weekday dinner or double the quantity and you can have the leftovers as a pasta salad for lunch the next day.
Ingredients for one serving – adjust accordingly for more
- 3/4 cup dry spiral organic brown rice pasta
- 1/2 cup broccoli florets – no stems
- 2-3 cloves garlic, thinly sliced (I love garlic so feel free to use less)
- good squeeze of lemon
- salt and pepper
- Cook pasta according to packet directions in salted water
- When pasta is almost cooked, add the broccoli for a 30 seconds and drain – save about half a cup of the pasta water
- Sautée the garlic in a hot pan with some oil till soft
- Add the drained pasta and broccoli and toss in the garlic and oil – add a few spoons of the pasta water to help loosen the pasta up. The starchy water will help to give the pasta a nice silky texture
- Squeeze the lemon juice, and add salt and pepper to taste
- Serve hot for dinner
- If you want to keep the leftovers for lunch the next day, add a drizzle of good extra virgin olive oil and pop into the fridge for a yummy pasta salad
Trying to fully recover from this flu I’ve had for over two weeks now, I am putting a bit more effort in to preparing meals that are packed full of vitamins and antioxidants to help my body fight off the bad guys.
This quinoa salad I made for lunch was super easy, delicious, and full of goodness. I love quinoa – you cook and eat it as a grain, but it has a very high protein content (unlike wheat or rice) and is also gluten-free (for those of you who are intolerant).
Any suggestions on new and inventive ways to include quinoa in my diet ?
Ingredients (makes 2-4 lunch-sized portions)
- 1 cup quinoa – rinsed if not already pre-rinsed to remove the bitter outer coating
- 2 cups boiling water
- 2 cups of any vegetables you have in your fridge, diced: this time for me I had capsicum, cucumber, tomatoes, broccoli, red onions and mushrooms
- juice of 1 lemon (or to taste)
- extra-virgin olive oil
- salt and pepper
- optional – add nuts for more super goodness – toast some raw almonds or pinenuts
- another option – crumble tangy salty feta cheese on top
- Add the quinoa to the boiling water and cook for 15 minutes. The cooked grain should have a tiny curl that has separated from the seed, and have a nice bite to it (like al dente pasta)
- Transfer to a large salad bowl and fluff with a fork (as you would with couscous)
- Add the vegetables and mix
- Dress with the lemon juice, a good glug of the olive oil and salt and pepper