It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week:
- Focus on fibre
- Get at least 5-a-day
- Using alternative protein sources
- Staying hydrated
- Reducing food waste
Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish.
Serves 4 as a main
Ingredients
- 200g quinoa
- 30ml extra virgin olive oil
- 15g chives, chopped
- 15g flat-leaf parsley, chopped
- 200g cucumber, cubed
- 250g cherry tomatoes, chopped
- 1 tin of chickpeas, drained and rinsed
- Juice of 2 lemons
- 1 large avocado (use some of the lemon juice to prevent it from browning)
- 80g black olives, roughly chopped
- 20g pumpkin seeds
- 20g sunflower seeds
Method
- Add the quinoa to a pan with 400ml of cold water. Bring to a boil and allow to simmer for 12-15 minutes, or until all the water is absorbed. Remove from the heat and cover with a lid for 5 minutes before fluffing with a fork. Allow to cool.
- Add the cooked quinoa to a large bowl along with all of the remaining ingredients and mix together.
- Serve, remembering to put any spare salad away in a Tupperware in the fridge for the next day.
Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein