It’s so important to eat regularly and make sure the body is getting those complex carbs and protein to keep blood sugar stable but with so many of us rushing around these days sitting down to have a healthy lunch can be really difficult. This recipe is perfect for busy times and absolutely delicious – I can vouch for this recipe as even my partner likes it and he is very fussy…erm….selective!
This quinoa based salad dish is a little like tabbouleh but more filling and can be made in advance then popped into a tupperware container to eat whenever that time for lunch finally appears. Quinoa is a high protein grain containing the full range of amino acids and is also a good source of folate, magnesium and manganese - this makes it an especially great grain for vegans and vegetarians too. It’s widely available in most supermarkets and also in health food shops in Brighton and Hove such as Infinity and independent stores. The recipe is from Christine Bailey’s new book ‘The Top 100 Recipes for Brainy Kids’ which is definitely not just for kids - Christine is a chef and nutrition expert as well as being Gluten Free Chef of the Year for Coeliac UK in 2008 - she really knows how to make ‘healthy food’ taste fantastic. What’s more it’s gluten free so suitable for those with Coeliac disease or wheat intolerances. Here’s the recipe..
Cranberry and Almond Quinoa
Ingredients
175g /6oz or 1 cup of quinoa
500ml/17fl oz/2 cups vegetable stock
pinch of saffron strands
1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
50g/1 ¾ oz/scant half cup of dried cranberries
50g/ 1 ¾ quarter oz / half a cup of flaked almonds
½ a cucumber peeled and deseeded
½ a red pepper deseeded and diced
2 tbsp lemon juice
2 tbsp chopped coriander leaves
2 tbsp chopped mint
1 preserved lemon, flesh and pips removed, chopped
freshly ground black pepper
Method
1. Bring the quinoa, stock and saffron to the boil. Reduce the heat,cover and simmer for 15-20 minutes, or until the water has been absorbed. Transfer to a bowl to cool.
2. Heat the oil in a pan. Add the onion and garlic and fry for 2 minutes, or until soft but not brown. Add to the quinoa with the remaining ingredients. Season with black pepper, mix well and serve.
© Christine Bailey 2009 ”The Top 100 Recipes for Brainy Kids” Duncan Baird Publishers: London.
Many thanks to Christine for giving me permission to reproduce this recipe. I know it’s going to be a popular one.You can read more about Christine’s work here www.thefoodandhealthadvisor.co.uk. Contact:christinembailey@hotmail.com
And finally, don’t forget to sit down and take that break while you are eating this – your tummy will thank you for given it the right ‘messages’ to tell it to start digesting your food. I’ll talk more about the effect of stress on digestion in a future blog…
Enjoy your lunch!
Tags: Coeliac, Gluten Free, Recipes, Vegan, Vegetarian