Springtime Quinoa Salad 🌿
I love spring time 🌷 Quinoa with smashed hard boiled egg, spring onion, beetroot, fresh basil, spinach, tomato, red pepper and cucumber. After I took the photo I chucked it all in a tuppa and took it on a beautiful sunny picnic walk with my fiance and in-laws-to-be. This recipe is a little faffy, but the key is to read the instructions before you start so that you can plan what is coming next. It's worth it I promise! You can have this on it's own, or as a side with a fillet of your favorite fish 🐟 NUTRITION ★ Low GI (Less dramatic impact on blood sugar levels than high GI carbs such as bread and white potatoes) ★ Protein - (Needed for almost every function in the body in one form or another. Found in high amounts in egg) ★ Vitamin K (Good for the bones and the nervous system) ★ Vitamin C (Good for the immune and endocrine - stress - system. Found in Kale and beetroot) ★ Vitamin A (good for your eyes, skin, reproductive and immune system) ★ Phosphorus (Good for bones, eyes, brain, skin and nervous system. Found in quinoa.) ★ Potassium (Good for blood pressure, energy and healthy muscles. Found in beetroot) ★ Manganese (Good for bones and the metabolism of fat and carbs. Found in beetroot) ★ Folic Acid (Recommended before and during the first trimester of pregnancy as it has links to helping the development of fetal neural tubes, Found in beetroot) Always feel free to contact me at firstname.lastname@example.org with any questions
- 80 grams quinoa
- 1 small handful fresh basil
- 1/2 red onion
- 1 small handful spinach
- 8 cherry tomatoes
- 3 eggs
- 2 small beetroot
- 2 inches cucumber
- 2 tbsp balsamic vinegar
- Preheat the oven to 180℃ (gas mark 4)
- Put the whole beets in the oven on a baking dish and leave to cook for 35 mins whilst you get on with the rest of the dish.
- Heat water in 2 pans (one for the quinoa and one for the eggs). Get them boiling.
- When it's boiling, add the quinoa to one pan, and the 3 eggs to another. Set your egg timer for 9 minutes, the quinoa should take about 35 minutes. Now is a good time to start prepping the veg.
- Finely chop the red onion, basil, spinach, tomatoes, cucumber, and put to one side. *Keep an eye on your egg timer*
- When your 9 minutes is up for the eggs, drain them and change the water to cold water to stop them cooking any further. Then just carry on with the veg whilst the quinoa finishes cooking.
- Once the quinoa is cooked, strain it and sit it in some cold water to chill and remove any excess starch (so it doesn't go stodgy)
- By this time, the beetroot will be cooked, so remove from the oven, peel and roughly chop.
- Add all the ingredients to a bowl and gently mix, adding the balsamic vinegar as you go.
- Serve on it's own, or with griddled halloumi, or salmon fillet or literally anything because this is such a versatile dish!