Wednesday, 11 February 2015
Delicious quinoa salad with feta cheese and pomegranate
When you try to eat healthily there are some ingredients that appear everywhere. Sweet potatoes are a good alternative to regular potatoes and kale is the be all and end all. But if you're not used to cooking with them, sometimes it can be tricky to incorporate them into your diet.
Quinoa is one of those. It is well known for its nutritional goodness, packed full of aminoacids, and a great source of protein. Although low GI diets seem a thing of the past, quinoa is in fact low in GI, which means that it takes your body longer to digest it and it releases energy more slowly, leaving you full for longer.
Last September I started introducing healthier options to my every day diet, and since then I have discovered a new world of flavours. I find that you can rustle up something delicious to eat with very few ingredients, but some of these are completely new to me. In my search I have discovered and adapted many recipes, and some have become staples, one of which is this delicious quinoa salad.
I personally love dishes where there is a contrast of sweet and savoury, and this salad is an explosion of flavours. You get sweetness from the sultanas, the pomegranate seeds are tart, there is texture from the toasted pine nuts, it has herbs, sour lemon juice... It is absolutely delicious, really easy to make and perfect for taking it to work for lunch the next day.
- 1 cup of quinoa
- 1/2 red onion, very finely chopped
- 1/4 cup sultanas
- 1/2 pack of feta cheese, crumbled
- Juice of 1 lemon
- Handful of mint leaves, chopped
- 2 tablespoons of pine nuts, toasted
- 1/4 cup pomegranate seeds
The first thing to do is to cook the quinoa. To get it perfectly fluffy, always cook one measure of quinoa to two measures of water. In this case, it is one cup of quinoa and two cups of water. Bring it to the boil and leave simmering gently until all the water is absorbed.
You can leave it to cool down once it's done, but I like to chop and mix all the other ingredients and mix them in as soon as the quinoa is cooked. I find that if it's still warm the feast of flavours from everything else will penetrate and the grains become more flavoursome.
And there you have it! It's as simple as that!