Day 2, lunch, of my clean eating thingy-ma-bob.
And I tell you, if clean eating always tastes this good, I’m a convert. This is a fresh tasting, healthy “salad” (though no green leaves in sight!), using the superfood quinoa. Quinoa, which has been around for thousands of years, is now classed as a superfood. It’s packed with protein and low in fat and calories so it’s pretty much the perfect grain to use for healthy side dishes and salads. Plus, because of the protein, it really fills you up!
So here you have it, quinoa with chickpeas, onion, peppers and coriander. Tasty, filling, and can be made ahead of time – perfect for a picnic!
This serves 2 very generously so go back for seconds and don’t feel guilty!
For the salad:
1/2 a mugful of quinoa
1 mugful (use the same mug!) of boiling water
1/2 tin chickpeas, drained
1 onion, thinly sliced
roasted peppers (I used 4 diddy peppers, but perhaps use 2 bell peppers)
2 Tsp. coconut oil
50-75g feta cheese, crumbled
For the dressing:
1 1/2 Tbsp. cider vinegar
1 Tsp. minced garlic (or more to taste – I like things very garlicky!)
salt and pepper
2 Tbsp. coriander
First off, get the peppers sliced thinly and in a baking tray with the coconut oil. Whack into a preheated oven of about 200C and keep an eye on them – they’ll need tossing. Mine took about 15-20 minutes to roast, but if you’ve got bigger ones they’ll take longer!
Place the quinoa in a pan with the boiling water and a sprinkling of salt. Keep it on the boil, stirring until there’s no water left. This means it’s ready, so go ahead and put it in the fridge, or leave to cool if you’ve more patience than I do.
Make the dressing by mixing it all together. The oil is a judgement call, which is why I’ve not added a quantity. I’d estimate about 5 Tbsp, but if you want it more emulsified add less.
To the quinoa, add the chickpeas, sliced onion, roasted peppers and feta. Gently toss, then add the dressing. You can add more coriander now, or gobble it up as it is. Either way, eat it!