Lucky us… Lucky you! Each month Naturopath and Food Expert, Georgie Harding will be sharing with us in season, delicious and nutritious recipes.
For this month we have a healthy, colourful and yummy salad for those hot days and nights. ENJOY!
This Quinoa Tabbouleh is really easy to make and one of my most favourite and versatile salads. Other than being incredibly nourishing, it’s a salad that will keep for a few days so leftovers are great for lunch or another dinner.
Quinoa is a complete protein and has an extraordinary nutrient profile. Parsley is so much more than a garnish. It is a very rich source of vitamin K, C and also iron (double spinach). It also support digestion, detoxification and has one of the highest counts of antioxidants among plants. Best of all it is really easy to grow in a pot or in your herb garden!
1 cup of raw quinoa, very well rinsed (preferably soaked) and cooked
1 small red onion, finely diced
1 cup parsley leaves, finely diced
½ cup mint leaves, finely diced
1-2 red capsicums (peppers), diced
1 small Lebanese cucumber, diced (none in this photo as I can’t stand it)
1 clove of garlic, finely diced or crushed
Zest and juice of one lemon (approx. ¼ cup juice)
½ cup extra virgin olive oil
Sea salt and black pepper, to taste
Once you have cooked your quinoa, allow it to cool. Tip – you can always cook this ahead.
Mix it together with all of the other ingredients. To make the dressing, combine all of the dressing ingredients in a jar and shake well until combined (it looks almost creamy).
Once you have cooked your quinoa in the TMX, allow it to cool on a plate.
Chop the parsley and mint in your TMX 5 seconds speed 5.
Combine the salad and then make your dressing (without rinsing it)
Chop the garlic 5 seconds, speed 8.
Add the lemon, zest, olive oil and seasoning and combine 10 seconds, speed 6.
Make a meal of it
I love this salad as is, but there are so many ways to make it into a big meal…
add any grilled protein such as chicken, fish, lamb, tempeh
lovely with toasted nuts or seeds
I love this with grilled chorizo and goat or feta cheese
have it for breakfast with a poached egg
delicious in a wrap with falafel
I often use leftovers to fill fresh spring rolls.
Check out Georgie Harding’s website http://wellnourished.com.au/ for more great recipes and her famous recipe books.