Celery & Citrus Quinoa SaladJason Firmager
It’s been hot and sunny – Perfect weekend weather and the smell of smoking BBQ’s are just too tempting… But in my household we try to eat meat-free 90% of the time, so no BBQ for us, besides with the British weather being so unpredictable, it could all change tomorrow, and so we’d rather enjoy other family activities rather than wasting time standing over the BBQ – And well, we’d also rather make and eat a quick refreshing and nutritious filled salad to give us more energy to have fun in the sun. Here is one we had this weekend…
~ 1/2 mug of Quinoa
~ 2 tsps of coconut oil
~ Himalayan salt and freshly ground black pepper
~ 1 mug of water
~ 4 celery stalks
~ 3 oranges
~ A handful of roughly chopped parsley
~ A large handful of sunflower and pumpkin seeds, toasted
- Toast the quinoa in a warm lidded pan for about a minute. Add the oil and a pinch of salt and pepper. Stir and sizzle for a sec .
- Pour in the water. Stir. Let it bubble up. Cover. Reduce the heat, simmer for 10 mins or until the water is absorbed. Keep covered for further 5-10 mins.
- Wash, dry and thinly slice the celery so you have lots of little half moons. Grate 1 tsp of zest from one of the oranges. Carve the skin and pith off the oranges. Over a bowl, cut each segment from its papery skin. Squeeze in any excess juice.
- Once the grains are fluffy and slightly cooled, fold in the celery, orange segments and zest, parsley and toasted seeds. Taste. Adjust seasoning.
- Quinoa is one of the most protein – rich foods we can eat. It is a complete protein containing all nine essential amino acids. It contains twice as much fibre as most other grains. Iron – keeping our red blood cells healthy. Eating quinoa also reduces your chances of developing type two diabetes, but can also help keep those glucose levels balanced if you already have diabetes.
So who needs a sausage after reading the few benefits you’ll find in this delicious salad?
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