A tale of two salads

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When thinking about what to prepare for lunch during the week, my top priorities are something quick and light that i can eat at my desk if needed and that will keep me full for the rest of the afternoon. That is why normally reach for the quinoa as my staple as it is protein dense and takes on flavor easily, turning your every day salad into something more interesting and substantial. These first recipe is my own combination and the second is an adaption of a recipe i found in the New York Times.

Quinoa, Edamame, Pea and Mint Salad

This is a wonderful dish and can be used as a side or a main. The mint and lemon brings a freshness and zest, contrasting nicely with the base of protein dense Quinoa.

Ingredients

  • 170g (1 cup) quinoa
  • 1 organic stock cube
  • 250g (1 cup) Edamame
  • 250g (1 cup) Peas
  • 25g (1 cup) roughly torn mint leaves
  • Juice of half a lemon
  • 2 tsp. extra virgin olive oil
  • Salt and pepper to season

Method

  • Cook the Quinoa, one cup of Quinoa to 1.5-2 cups of water. Bring to the boil and then simmer until cooked (15-20 minutes). Transfer to a large bowl and allow to cool
  • Blanch Edamame and peas together until tender, allow to cool
  • Combine Quinoa with the Edamame, peas and mint leaves
  • Dress with lemon juice and olive oil, season to taste

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Rainbow Quinoa Salad

This is a beautiful and colorful salad, invoking the tastes and smells of the mediterranean. The cinnamon and pomegranate molasses bring a richness to the dish, making it taste as indulgent as it does healthy.

Ingredients

  • 170g (1 cup) quinoa
  • 5-2 cups of water
  • 1 organic stock cube
  • 10 cherry tomatoes, halved
  • ½ cup cucumber, chopped
  • 2 tbsp. chopped cilantro
  • 4 tbsp. chopped fresh mint
  • 4 tbsp. chopped fresh parsley
  • 1 cup lightly toasted pistachios
  • 2 teaspoons lemon zest
  • Juice of half a lemon
  • 1 small garlic clove, minced
  • A pinch of ground cinnamon
  • A pinch of salt
  • 1 teaspoon pomegranate molasses (you can use a light honey if you prefer)
  • 2 tsp. extra virgin olive oil

Method

  • Cook the Quinoa, one cup of Quinoa to 1.5-2 cups of water. Bring to the boil and then simmer until cooked (15-20 minutes). Transfer to a large bowl and allow to cool
  • Meanwhile, whisk together lemon juice, olive oil, salt, garlic, cinnamon, and pomegranate molasses to form a dressing
  • Add the dressing to the quinoa and mix. Add remaining ingredients, apart from the lemon zest, gently mixed till evenly distributed
  • Sprinkle the lemon zest over the top for some extra freshness and serve
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