Honestly Healthy: Rainbow Jewelled Quinoa Salad

Tuesday, 27 May 2014

I recently bought Honestly Healthy for Life. It is a really great book that is all about eating an alkaline diet in order to keep your body as balanced as possible. I would try and go into the science of it all, but I think it is best left to the Honestly Healthy girls, so here is their explanation of it all...but you do have to admit, it definitely makes sense. And they really have covered every base to make sure that you don't feel like you are missing out on all of the fun stuff...breakfast in bed, snacks, picnics, girly nights in...everything is in there.

This salad caught my eye when I was first flicking though the book, full of excitement when it had just arrived. I have added a couple of little extras, but it is essentially the same. There are a lot of different parts to it, so I admit the ingredients list could be a little daunting, but I promise it is most certainly worth it and absolutely delicious.


This will make you 4 big delicious bowls:
Ingredients
170g of quinoa, cooked according to the packet and then drained
2 carrots, peeled and cubed
1/2 a fennel bulb, chopped into cubes
4tbsp sunflower oil
1 sprig of thyme
1tsp ground cinnamon
1 yellow and 1 red pepper, cut into cubes
1tbsp agave syrup
1tbsp tamari or soy sauce
50g mixed seeds
1 clove of garlic, crushed
1 red onion, finely chopped
1 leek, finely chopped
30g chervil, chopped
30g coriander, chopped
zest of one lemon
1 pomegranate, seeds removed
1/2 an avocado, chopped

3tbsp sweet miso
2tbsp tahini
1tbsp sesame oil

Method
Pop the oven on to 180C
Toss the carrots and fennel in 1tbsp oil and 1/2tsp cinnamon along with the thyme sprig. Pop them on a baking tray and toast for about 25 minutes.
Toss the pepper in another 1tbsp of the oil and season well with salt and pepper. Once the carrots have had 15minutes, add them to the baking tray for the last 10.


Mix together the seeds, 1tbsp oil, tamari and agave and give them a good mix. Roast them on a separate baking tray for 5 minutes. These seeds are worryingly moorish...avoid them until your salad is ready, or like me, you will not have many left!
Meanwhile, heat the remaining oil and gently fry the garlic and onions. Add a little water and the leeks and fry until soft.
Now you assemble: mix all of the vegetables with the fresh herbs, 1/2tsp cinnamon, half of the pomegranate seeds and the lemon zest. Add the quinoa and give it all a good stir.


Pop it into 4 separate bowls and top them off with the remaining pomegranate seeds and avocado, as well as the toasted seeds.
Finally whisk up all of the dressing ingredients with 4tbsp of water and drizzle over the top of each salad.


Grab a fork and dig into your delicious, wholesome salad.
Thank you Honestly Healthy!

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