It feels good to eat well (and healthy)
Eating healthy doesn't have to be boring. We have picked out a couple of recipes to help get you started on the right track. Remember that support is all around you throughout this journey.
Quinoa Salad with Avocados
1 Cucumber, peeled and cut into small dices
1 Avocado, take out the stone and cut into quarters
3 Roma tomatoes, seeded and finely chopped
1 Small red onion, finely chopped
1 1/2 Cups quinoa
1/2 Cup of pine nuts
1/4 Cup extra virgin olive oil
3 Tbs fresh lemon juice
2 Tsp grated lemon zest
1 Handful fresh parsley, chopped
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Bring about 2 litres salted water to a boil. Add the quinoa, cover the pot, and reduce the heat to medium-low.
Simmer for about 14 minutes, or until quinoa is tender. You know this when small “tails” bloom from grains.
Preheat the oven to 200 Celsius. Spread the pine nuts on a baking tray and toast them in the oven until lightly browned. This will take about 3 to 4 minutes. Cool afterwards and put into a large serving bowl.
Drain the quinoa and rinse it under cool running water. Drain again. Add the quinoa to the pine nuts and stir in the onion, tomatoes, cucumber and parsley.
Drizzle over the olive oil, lemon zest and juice. Season with salt and pepper. To garnish place the avocado quarters over the salad.
Quinoa Stuffed Bell Pepper
1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
Preheat the oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a prepared baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers about 5 more minutes.