A satisfying super-food lunch! Packed with protein, Quinoa has twice as much fibre as other grains and contains high levels of Iron, Lysine, Manganese and Riboflavin (B2) whilst also containing other important nutrients.
It is low GI, gluten free, so great for diabetics and assists in weight-loss amongst a range of other beneficial factors. Its neutral and lightly nutty in flavour so you can add pretty much anything you want to it.
This recipe also contains Turmeric spice. Another super spice with many proven health benefits some including; medicinal properties, high in antioxidants, it’s anti-inflammatory and is cancer and brain disease fighting. As Turmeric is hard to absorb, try adding pepper to your meal as piperine in pepper helps absorption. It’s also fat soluble so I add it to meat with cracked pepper or cook it in olive oil.
I sourced a number of these recipes then mixed them and adjusted the preparation, cooking and ingredients to my liking. It has a different type of flavour I’m used to but I really enjoyed the light refreshing taste.
You can also adjust the recipe by adding lean meat if you like and eating it warm, tossing through the feta cheese last when serving. It’s a versatile salad you can use in different ways.
Serves 4-6 (depending if it’s a main meal or side salad)
- 1 x 3 sec spray Extra Virgin Olive Oil
- 1 cup quinoa
- 1/2 cup green peas
- 2 cups water
- 2 tsp ground coriander
- 1 tsp turmeric
- 100g feta cheese
- 2 tbl fresh chopped parsley
- 1 fresh lemon (cut in half, half juiced for dressing, the other half to drizzle over top to serve)
- 50g flaked almonds
- Any green herb to garnish, Coriander best however I used fresh basil
- Optional: 1-2 tsp honey to sweeten (diabetics omit)
Spray oil a large pan.
In a small bowl, mix spices and chopped parsley.
Cut feta cheese into 1cm cubes and set aside in the fridge.
Rinse quinoa in a strainer thoroughly.
Add the water to a large pot and bring to the boil. Turn to low and cook quinoa and peas, regularly stiring until all the water is absorbed. (You can also cook for 2 minutes, then leave the lid on turning of stove and allowing it to steam and absorb any remaining water. I find the first easier)
When all the water has absorbed and quinoa and peas are cooked, strain again to remove any excess water.
Heat pan with oil and turn to low. Add the spices, parsley and lemon juice (add honey here if using) and mix. Once combined, add the quinoa and pea mix and stir through the spices in the pan until the quinoa is all yellow.
When combined, remove from pan and place in a bowl and refrigerate for 5 minutes to cool.
Mix through the feta cheese and almonds.
Sprinkle over extra lemon juice if you want more of a tarty flavour and garnish with a few fresh herbs.