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Quinoa salad

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Chef :  |  © Noble House

Ingredients for Quinoa salad

(serves 4)
  • 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:

Preparation

Preparation time: / Cooking time: / Waiting time: / Total cooking time:

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 Dijkinga

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.

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