When you’ve been on holiday a while, you tend to slip into bad ways. Not eating healthy, not exercising regularly and perhaps a little too much rose wine! *Guilty* Basically.. it’s time to start eating cleaner, any my current obsession and favourite go to salad is my ultimate quinoa salad. Totally delicious, easy and filling! Just be warned – it is addictive!
1-2 cups of dry Quinoa
1 vegetable stock cube
Pickles / Gherkins
For the dressing:
1- 2 garlic cloves ( depending on who you’re kissing! )
4 tablespoons of great quality Olive Oil
2 Table spoons of Red Wine Vinegar or Apple Cider Vinegar
Juice of 1 whole lemon
1 Tablespoon of Wholegrain mustard ( or if you don’t like mustard, replace with a handful of fresh Basil)
Step one: Measure out your desired amount of Quinoa. One cup should be enough for a salad for four, but should you like more quinoa, cook an extra cup. Always rinse the quinoa! There is a bitter coating on these seeds, and if you don’t wash it off the end result will taste weird!
Step Two:For every one cup of quinoa you will need two cups of water. Place the quinoa in to simmering water with 1 cube of vegetable stock. Cover and cook on medium heat for 15 minutes. Once it has finished cooking, fluff with a fork and leave to cool.
Step Three: Wash and chop up the lettuce and other salad ingredients and place in a bowl. I like to peel the slice the cucumber and chop the pickles in to small bite size pieces. One and a half bag’s of lettuce should be enough for four people.
Step Four: Place all the ingredients for the salad dressing in to a blender and whizz away! If you don’t have a blender chop and whisk and the ingredients by hand, as finely as possible. In the pictures above I’m using basil but for more of a kick, opt for whole grain mustard.
Step Five: Place the cooled quinoa into the salad and pour over the salad dressing immediately before serving. Mix all the ingredients together well, and enjoy!