Quinoa is an incredible versitile food but it can be kind of bland unless you pimp it with lots of flavours. I love to use it in salads. One of my favourites is this recipe here. It is delicious and has a wide range of health benefits.
Quinoa, a fiber-rich pseudo-grain that is naturally gluten free. It is a source of complete protein and aids digestion by supporting a healthy gut microbiome, while its magnesium content helps regulate stress hormones.
Beetroot is a powerful source of antioxidants, betaine and nitrates, promoting blood flow and supporting liver detoxification, essential for hormone regulation.
Parsley and mint provide anti-inflammatory properties and enhance liver function, crucial for hormone detoxification.
Carrots, rich in beta-carotene, aid in oestrogen metabolism and gut motility.
Pumpkin seeds, high in zinc and magnesium, support hormone production, support immune function and reduce gut inflammation.
Pomegranate seeds are packed with polyphenols which help protect and support the gut’s mucosal lining, enhancing overall gut health. Lastly, olive oil, rich in healthy fats and polyphenols, improves nutrient absorption and supports a balanced gut microbiome, further promoting hormonal harmony.
The veggies, herbs and pomegranate in this recipe are also rich in vitamin C which is a natural antioxidant that helps to support immune function and the adrenal glands.
I love this recipe and have it often. It is a complete light meal on its own, but also as a side in a bigger meal. Adding an egg or some chicken to it will increase the protein content which will help with stabilising blood sugar and keep you feeling full for longer.
Ingredients
1 cup of dried quinoa (rinsed)
2 cups of water
½ an organic stock cube (whatever your preference is, e.g. mushroom or chicken)
1 raw beetroot peeled and grated
2 medium carrots and grated
2 spring onions finely chopped
Large handful of fresh herbs e.g. mint, parsley, coriander (whatever you prefer and as many as you like)
2 tablespoons of toasted pumpkin seeds
2 tablespoons of olive oil
juice of a lemon
Method
Place the quinoa, water and stock cube in a pan on a medium heat, bring to the boil then turn down to a simmer. Cook until all the water has been absorbed (about 10 minutes) – if it looks like its going to dry out before it is tender, add a little more water. If it is already tender before all the water is absorbed, take off the heat and drain excess.
Allow to cool slightly, then mix with all the other ingredients. Serve while slightly warm or store and use later. Will store in an air tight container for 1-2 days in the fridge.
Serve on it’s own or with grilled marinated chicken or prawns in garlic butter along with other salad or roasted vegetables as part of a bigger meal.
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