RECIPES
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.
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Quinoa Salad with Avocados
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Ingredients
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
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Instructions
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.
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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.
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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.
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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
Ingredients
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 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
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Instructions
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, 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.