Normal service on Sparkle and Shade will be slowly resuming over the next few weeks - my interviews for my GTP took place earlier this week and I'll be hearing back on the 20th whether I have a place in a school or not so I'm nowhere near as stressed out as I was. Hopefully that means I'll be able to focus a little more on a blogging and exercising and a little less on a silly cycle of stress!
Today I'm going to be sharing my current favourite lunch - Curried Quinoa Salad! It was Kate from Embrace Nutrition that tipped me off on the yumminess of Quinoa and now I'm a bit addicted to it. It's like a yummier, wheat free version of cous cous but it also has super powers - it's utterly packed with protein! This serves makes around 3 large portions or 4 medium :)
First, chop a small onion and a clove of garlic and saute them over a medium heat in a little olive or rapeseed oil.
Now add 1 cup of quinoa and stir until the quinoa smells slightly toasted and is coated in a little oil.
Next add two cups of water, 1.5 teaspoons of stock powder (I used Marigold Bouillion) and a tin of your favourite beans/pulses (I like to used borlotti or black eye beans but I'm sure chickpeas or green lentils would work well too)
Simmer over a medium heat and add your herbs and spices! I don't really measure but I'd say I use around 1/2-1 tsp of each: cumin seed, cayenne (maybe a little more like 1/4 tsp), tumeric, garam masala, dill, ground coriander, basil, galangal (not pictured - it's a bit like ginger) and za'tar. I also add a good grind of salt and pepper. As always, I recommend you play around with the seasonings and go with what works for you!
Give it a good stir and then add around 1/4 cup each of shredded coconut and flaked almonds.
Next chop your veggies - it's your choice of what you have. I tend to go with a delicious organic beef tomato, 1/4 of a cucumber and a whole grated carrot. If I'm feeling flash, I sometimes add a little organic radish (SO much nicer than normal radishes), avocado or courgette too.
Your quinoa should be cooked after about 15 minutes - make sure you give it regular stirs and add a little extra water if nessecary. You'll know it's finished when it sort of splits open into lovely fluffy grains and all the water is gone - it shouldn't need draining. When it's cooked, turn off the heat and stir in your veggies. I also add a splash of vegan worcester sauce for an extra little lift.
Utterly delicious - I strongly advise you have a play around and make this! It takes less than 20 minutes from start to finish and is filled with delicious nutritious yumminess! Enjoy :)