The good thing about this salad is: Well, honestly, there’s many good things about it. It’s quick, and it’s delicious, it’s cheap (I know, I know, quinoa isn’t the cheapest thing in the world, but once you buy a bag for, like, 5 pounds it will last a while, trust me) and it’s good for you, like, SO GOOD!
Let’s start with quinoa. Now, quinoa has its origins in the Andes and has been used as a staple food for the past thousands of years by the South American inhabitants. It is supposed to be one of nature’s most accomplished products, isn’t that impressive!? I surely think it is! Not only is it full of high value protein and essential amino acids (amongst others it consists of lysin which is an essential part of meat and fish, hence, quinoa is especially recommendable for vegans and vegetarians), but also high in fibre, high in iron and magnesium. It’s also low in cholesterol, hence, good for your cardiovascular system. Oh and wait! Just to avoid any confusion: Quinoa is not a grain, it’s a pseudo cereal, hence, rather a plant than a grain, hence, it is gluten-free. It is related to chard, beetroot and spinach…. So, why not make spinach with it, I thought?! 🙂
Hence, on to the next: Spinach – perhaps my all-time favourite leafy greens! Spinach is just amazing, I think, being enjoyable either raw or cooked, in salads, omelettes or smoothies, with pasta, fish, rice, or … Well, the list is endless! Spinach is high in zinc and iron, vitamin C and E; unfortunately, spinach which is sold in the supermarket may contain a lot of fertilizer leftover, so it’s worth buying organic spinach!
Now that we’ve covered two superfoods already, let’s move on to the third one in today’s superfood salad with quinoa and greens: Broccoli – the star of the cabbage family! It’s high in beta carotene, which means it will boost your immune system, full of antioxidants and, thirdly, broccoli helps to prevent cancer. Furthermore, broccoli is rich in protein, fibre and minerals: It’s a little wonder of mother nature, this beautiful green cabbage!
Oh, and at last: Avocado! Well, everything is better with a bit of avocado, isn’t it? Besides a lot of unsaturated fatty acids – which are good for you, and no, they won’t make you fat! – avocados are full of vitamin A and E, hence, have an anti-aging effect!
But now, how are we gonna make our superfood salad with quinoa, spinach, broccoli, spring onions, feta cheese and nuts? It’s as easy as ABC! I’ve filmed it, just head over to my Youtube channel or click the link below. Just in case you are wondering: Fernando Alanís made this super cool jingle for me, thanks a lot!
All exact ingredients and methods are written below.
Now, enjoy your superfood salad with quinoa and you shall glow with health after!
Love
Lea Lou
Superfood salad with quinoa, spinach, broccoli, spring onions, feta cheese and nuts
For two servings.
80 g quinoa (best soaked in water over-night)
1 garlic clove
2 – 3 large spring onions
1 small broccoli
1/2 bag baby spinach
Coconut oil or butter to fry
1/2 avocado
Sea salt and freshly ground black pepper
For the dressing:
2 tablespoons high quality olive oil extra-virgin
Juice and zest of half an unwaxed lemon
1 tablespoon tahini
Sea salt and freshly ground black pepper
1 pinch coriander powder (I use fresh coriander seeds and grind them in a pestle and mortar)
To sprinkle:
100 g feta cheese
A handful mixed nuts
Place your quinoa in a sieve and thoroughly rinse it. Bring to a boil 100 ml of lightly salted water, add the quinoa and simmer for about 20 minutes, stirring occasionally. If the quinoa has absorbed the water before, add more until the quinoa is cooked properly.
In the meantime, peel and chop your garlic clove. Wash the spring onions and cut them in thin slices, cutting out only the top ends of the spring onions.
Cut the top of the broccoli in bite-sized pieces, peel the stem and cut it into small pieces, too.
Wash and drain the spinach.
Heat a piece of coconut oil or butter in a medium-large pan, add garlic and spring onions and sautée for about two minutes over medium heat. Add the broccoli and a dash of water to allow the broccoli to steam until cooked (approx. 5 minutes) – make sure your pan is covered with a lid while steaming the broccoli.
Add your spinach, mix the vegetables well and allow the spinach to wilt. Turn off the heat, cut your avocation small cubes and stir it into the vegetables. Season with salt and pepper to taste.
For the dressing mix olive oil with lemon juice and zest and tahini and season with salt, pepper and coriander to taste. Mix well.
Mix the cooked quinoa with your vegetables, stir in the dressing (or drizzle over the salad once you have placed it in your serving bowls).
Heat a small pan over medium heat, roughly chop the nuts and roast them for a couple of minutes from all sides.
Arrange the quinoa salad in two bowls, sprinkle with feta cheese and top with roasted nuts to serve. Mjam!
