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Thursday, September 10, 2020
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Monday, April 20, 2020
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Tri-quinoa salad
Bright, colourful and tastes amazing. Tri-coloured quinoa salad makes a great side dish for chicken or fish, it’s also perfect for BBQ's. Modify to taste by substituting coloured vegetables to create new flavours.
Ingredients:
1½ cups uncooked tri-coloured quinoa
2 cups water
pinch of salt
3 green/ spring onions, thinly sliced
1 large continental cucumber, washed, diced
1 small green capsicum, deseeded, finely diced
1 small red capsicum, deseeded, finely diced
1 small yellow capsicum, deseeded, finely diced
juice of 1 lemon, squeezed
fresh cracked pepper, to season
garnish with fresh dill
flaxseed oil to serve
What To Do:
Step 1: Rinse quinoa for about 1-2 minutes. Fill a medium saucepan with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; continue to simmer covered for a further 10-12 minutes.
Step 2: Remove saucepan from heat. Keep covered for an additional 5 minutes. Remove lid, fluff with a fork then transfer quinoa into a large mixing bowl to cool.
Step 3: Add onions, cucumber and capsicum to the quinoa, squeeze lemon over the top and mix together well.
Step 4: Plate up, drizzle flax oil over the quinoa salad, season with pepper and toss well. Serve immediately with your choice of first-class protein!
NOTE from Shar: I chose a beautiful 150g salmon fillet as my choice of first-class quality protein to accompany the tri-coloured quinoa salad.
- Lightly spray a non-stick frying pan with oil, and heat on medium-high heat. Place fillet into pan, season with freshly cracked pepper and cook 3-4 minutes on both sides. Serve immediately when done.
Substitution suggestions for the salad:
1 cup perino cherry red tomatoes, quartered
½ cup of corn
3-4 celery stalks, finely chopped
Servings: 6 
Cooking & Prep time: 25 minutes
Nutritional Information: (Tri-Coloured Salad per serve)
Cals: 159 kJ's: 667.8 Protein: 6.9g Carbs: 27.0g Fat: 2.6g
Sunday, April 12, 2020
Bright, colourful and tastes amazing. Tri-coloured quinoa salad makes a great side dish for chicken or fish, it’s also perfect for BBQ's. Modify to taste by substituting coloured vegetables to create new flavours.
Ingredients:
1½ cups uncooked tri-coloured quinoa
2 cups water
pinch of salt
3 green/ spring onions, thinly sliced
1 large continental cucumber, washed, diced
1 small green capsicum, deseeded, finely diced
1 small red capsicum, deseeded, finely diced
1 small yellow capsicum, deseeded, finely diced
juice of 1 lemon, squeezed
fresh cracked pepper, to season
garnish with fresh dill
flaxseed oil to serve
What To Do:
Step 1: Rinse quinoa for about 1-2 minutes. Fill a medium saucepan with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; continue to simmer covered for a further 10-12 minutes.
Step 2: Remove saucepan from heat. Keep covered for an additional 5 minutes. Remove lid, fluff with a fork then transfer quinoa into a large mixing bowl to cool.
Step 3: Add onions, cucumber and capsicum to the quinoa, squeeze lemon over the top and mix together well.
Step 4: Plate up, drizzle flax oil over the quinoa salad, season with pepper and toss well. Serve immediately with your choice of first-class protein!
NOTE from Shar: I chose a beautiful 150g salmon fillet as my choice of first-class quality protein to accompany the tri-coloured quinoa salad.
- Lightly spray a non-stick frying pan with oil, and heat on medium-high heat. Place fillet into pan, season with freshly cracked pepper and cook 3-4 minutes on both sides. Serve immediately when done.
Substitution suggestions for the salad:
1 cup perino cherry red tomatoes, quartered
½ cup of corn
3-4 celery stalks, finely chopped
Servings: 6 Cooking & Prep time: 25 minutes Nutritional Information: (Tri-Coloured Salad per serve)Cals: 159 kJ's: 667.8 Protein: 6.9g Carbs: 27.0g Fat: 2.6g
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