Quinoa Salad with Minted Greens & Feta
This filling and healthy quinoa salad is great for a light lunch or served as a side with grilled fish or chicken. Cavelo Nero and Swiss chard are dark green leafy vegetables that contain high levels of magnesium. Magnesium plays a vital role in bone density as it increases the way in which calcium is metabolised and utilised. Using olive oil instead of seed oils prevents an excess intake of inflammatory essential fatty acids: omega 6’s. Excessive consumption of omega 6 fatty acids can trigger inflammation in tissues and exacerbate inflammatory conditions like arthritis. The main fatty acid of olive oil is omega 9, which doesn’t have an effect on inflammation.
- 3 tbsp freshly squeezed lime juice
- zest of 1 lime
- 6 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
- small knob fresh ginger – finely chopped
- pinch of dried chilli flakes
- 1 clove garlic – finely chopped
- 1 heaped tsp chilli jam
- 2 tbsp fresh coriander – roughly chopped
- 2 tbsp fresh mint – roughly chopped
- 2 tbsp dried mint
- 180g white, black & red quinoa seed mix cooked according to packet instructions and left to cool to room temperature.
- 10 Cavelo Nero leaves – roughly chopped & steamed lightly
- 5 large rainbow swiss chard leaves – roughly chopped & steamed lightly
- 4 asparagus spears – lightly steamed and sliced
- 100g full-fat feta cheese
- fresh pea shoots to garnish
- Himalayan salt
- Place all the dressing ingredients in a blender or Nutribullet and process until well combined. Pour into a container and set aside. This makes extra which can be kept for up to 1 week and used as a marinade or dressing for other meals.
- Combine the cooked quinoa, Cavelo Nero, swiss chard and asparagus in a large bowl. Pour over half the dressing and stir through. Season to taste. Crumble the feta over. Garnish with pea shoots and an extra drizzle of dressing.