Ingredients for quinoa salad
- 250 gram quinoa
- 1 stalk broccoli
- 4 stems of celery; cut into small pieces
- 1 jar of drained black olives
- ½ jar of sun-dried tomatoes or approx. 10 (slightly warmed) cherry tomatoes
- 1 red onion
- you could also add 3 tbsp capers (the tastiest and healthiest are the home-
- grown ‘pseudo' capers from the Nasturtium)large bunch of fresh (or dried)
- oregano and/or basil
- 1 red and 1 orange pepper handful of roasted pine nutsjar of artichoke hearts (drained)
- 1 pack of sheep's feta
For the dressing:
- 1 large clove garlic
- a dash of Happy Perilla Special oil or Balance Delight from Amanprana to season
- a pinch of Amanprana Orac Botanico mix mild
- apple vinegar
- juice and zest of 1 organic lemon
Preparation of quinoa salad
- Cook Quinoa according to instructions on pack and leave to cool.
- Steam the broccoli and celery and leave to cool.
- Finely chop the olives, sun-dried tomatoes, onion, capers and fresh herbs.
- Cut the peppers into chunks and place under the grill until they are tender and a little browned. Leave to cool.
- Mix all of these ingredients plus the artichokes together.
- Make the dressing; taste it and then mix through the salad.
- Gently roast the pine nuts in a frying pan and leave to cool.
- Place the salad in the fridge for at least a couple of hours so that the flavours can be absorbed.
- Just before serving, sprinkle over pine nuts and crumbled feta cheese.
Tip from Rineke:
This salad gives you a very healthy ‘take-away' lunch for a couple of days. It contains antioxidants, is a great mix of protein, slow-release carbohydrates and healthy fats and is very colourful. Every colour of fruit and vegetables has its own protective effect on the body. It is therefore important to eat several different colours throughout the day. Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.