This is the most delicious and ultra healthy salad full of Superfoods, a great lunch on its own or an accompaniment to fish , chicken or falafel to make a main meal. This is a twist on the Champneys Superfood Salad which we serve at the restaurant every lunchtime but with my own additions. I use 11 ingredients in this but in reality you can whatever you like to tailor it to your taste. It is also naturally gluten free.
120g of Red and white quinoa
1/2 roasted butternut squash
100g feta cheese ( optional)
1/2 head of broccoli - steamed
2 tbsp. of pumpkin seeds
50g frozen edamame beans
50g puy lentils
80g pomegranate seeds
80g crushed walnuts
large handful of chopped fresh mint
large handful of chopped fresh parsley
2 tbsp. tamari or soy sauce
1/2 fresh lemon zest and juice
1/4 tsp ground ginger
Chop the butternut squash into small cubes and roast in oven at 180c in olive oil and balsamic vinegar for 40 minutes into cooked and soft. In meantime boil quinoa in large pan of boiling water for 15 minutes until grain starts to open up. Once Cooked drain and rinse through with boiling water as very starchy. At same time, boil puy lentils for 20 minutes until soft or for ease use warm through instant lentils.
Let the quinoa, lentils and squash cool. Steam broccoli and edamame beans for 5-10 minutes until cooked. Combine the dressing ingredients including zest and juice of lemon. Wait until all hot ingredients have cooled and add all ingredients to a large bowl and toss in the dressing , mix and combine until all grains covered in dressing.
Add a handful of extra fresh parsley and mint on top for decoration.
Keeps covered for 3 days in fridge.
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