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Recipe : Spring Quinoa Salad

Embrace Spring this year with this fantastic salad

Words and Photography by Meredith Thornton from the duo Green Hope Gathered

Say goodbye to winter and put a spring in your step with a delicious salad, perfect for work lunch or a weekend picnic. Combines bright and sweet flavours with comforting cooked proteins to make you fall back in love with salads! Perfect for a quiet afternoon, get something delicious roasting in the oven for dinner while you prepare for this exquisite weekday lunches.

You will need :

400g uncooked quinoa (combination of black and white is pretty cool)
2 chicken breast (free range organic if possible)
2 zucchini sliced or other left over roast vegetables
half a bunch of firm curly kale
dried cranberries
olives
Bay leaf
Coconut oil
salt and pepper
Makes enough for 3-4 serves

Preparation

Cook quinoa
Soak or rinse depending on how much time you have. Heat the strained quinoa in a small high pan for a few minutes on high heat. Add water, covering quinoa by a few centimetres, add a pinch of salt, bring to boil, then simmer until almost all the liquid is absorbed. Take of the heat, leave the lid on for 10 minutes, then fluff up with a fork.

Roast zucchini
Heat oven to 180. Melt some coconut oil (can be done in the oven baking dish while the oven heats up). Add zucchini slices and coat with coconut oil, sprinkle salt and pepper. Bake for 25-30 minutes turning half way until turning golden

Poach chicken
Fill a small high pot 3/4 with water and bring to the boil. Before it starts to boil add one bay leaf and chicken breasts and salt. Once boiling turn the heat down and simmer for 10 minutes. Then turn of the heat, leave the lid on for another 10 minutes and the chicken should be ready, remove from liquid, leave to cool slightly then shred.

Blanch Kale
Using the remaining liquid from the chicken, return to the boil. Shred or tear the kale into small pieces, add to the boiling water and cook for 1-2 minutes. Strain the kale and leave to cool in a colander.

Dressing:

Juice of 2 lemons
6 tbs extra virgin olive oil
2 tbs apple cider vinegar
1 tsp seeded mustard
1 tbs raw honey
2 pinches salt
cracked pepper

Add all ingredients to a jar or small bowl and mix throughly to combine.

Now mix your salad together!

Plating up

For 1 serve
1 cup of cooked quinoa
small handful shredded chicken
1/4 of the roasted zucchini
handful of cooked kale
small handful dried cranberries
5-10 olives, freshly pitted
large handful rocket

Combine in a bowl (or tupperware container) and cover with 2 tbs of the dressing.

More recipes can be found at Green Hope Gathered’s Facebook Page or Instagram. And watch out for their website coming soon!

Food in pictures

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