Quinoa makes a great base for any salad as it is far more nutrient dense grain than most. To start with it is gluten free and a complete protein, which straight away makes it stand out from other grains. It has an excellent fatty acid with 25% of the fats being the heart-healthy monounsaturated fatty acids and 8% being anti-inflammatory omega 3. Both these fats make it very skin-friendly and if that’s not enough, it also contains over twice the amount of calcium than wheat does.
1 cup of white, red, black quinoa with amaranth or plain quinoa rinsed well.
Handful of fresh, whole green beans and or fresh asparagus
3 spring onions, chopped
1/2 cup of fresh sprouts
Small bunch of fresh coriander, chopped
Small bunch of chopped parsley
Lettuce and rocket leaves.
Bring the quinoa mix to the boil in 2.5cups of water, simmer till cooked approx. 10-15 minutes. Strain and fluff up with a fork. Allow to cool a little. Blanch the beans and or asparagus in boiling water then rinse in cold water. Place all the ingredients except lettuce and rocket into a large bowl and mix. Place all the dressing ingredients into a small jar and shake to mix. Pour over the quinoa mixture. To serve, layer the quinoa mix with lettuce and rocket into a serving platter or in a large bowl. Season with salt and pepper. Garnish with lime zest.
50ml of olive oil
1 tablespoon of Bestow Beauty Oil
50ml of freshly squeezed lime juice (about 2 limes)
Zest of one lime
Sea salt and cracked pepper.