Quinoa Salad -- I'm Not A Health Nut
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I am definitely not what you would consider a 'health nut'. At least, not anymore. Fortunately, my nutrition-obsessed days ended about a decade ago.
It's not that I couldn't care less for good eating and a healthy lifestyle -- quite the contrary. I eat mostly organic, try to practice the art of moderation (most of the time) and lead a pretty active lifestyle. I just try not to be too 'preachy' about it and prefer not to pay too much attention to food or diet trends. What's good for us today, will be said to kill us tomorrow. I'm convinced about that.
So what do I do? I enjoy my wine, sugar (yes, I'd rather have the real stuff once in a while than some fake crap), meat (I'm about 80% veggie but by God, I could never live without a steak, rillettes or a fat piece of duck!!), coffee (blessed are those who can live on green tea) and fat.
I know that the big thing these days is low-carb, and in fact, I know a few people who swear by what I think is a bit of a crazy diet. But, the idea of loads of fat and animal products in exchange for a skinny body just doesn't appeal to me. Despite all of the scientific articles, I simply cannotand will notbelieve that clogging arteries with fat is 'healthy'. And making bread, pasta and rice the enemy? Not at this side of the chateau!
Anyhow, before I get preachy (which kind of makes me cringe), let me share this healthy quinoa salad with you. Have it as your lunch... with a large glass of wine.
Quinoa Salad
Serves 4-6
1 cup of quinoa
2 cups of water
4 tbsps extra virgin olive oil
juice of 1/2 lemon
1 tsp dried oregano
1 tsp dried basil
salt & pepper
1 can of chickpeas (drained and rinsed)
200g mozzarella, in small pieces
1 large red bell pepper, chopped
10 sundried tomates, chopped
3 spring onions, chopped
good handful of pinenuts
Bring the water and the quinoa to the boil and leave to cook with the lid on the pan for 7 minutes. Turn the heat off and allow the quinoa to continue to cook for 10 minutes. Leave to cool. In a large bowl, whisk the olive oil, lemon juice, oregano, basil, salt and pepper. Add the rest of the ingredients (including the cooled quinoa) and stir well. In a closed container, the salad keeps for about 4 days.
It's not that I couldn't care less for good eating and a healthy lifestyle -- quite the contrary. I eat mostly organic, try to practice the art of moderation (most of the time) and lead a pretty active lifestyle. I just try not to be too 'preachy' about it and prefer not to pay too much attention to food or diet trends. What's good for us today, will be said to kill us tomorrow. I'm convinced about that.
So what do I do? I enjoy my wine, sugar (yes, I'd rather have the real stuff once in a while than some fake crap), meat (I'm about 80% veggie but by God, I could never live without a steak, rillettes or a fat piece of duck!!), coffee (blessed are those who can live on green tea) and fat.
I know that the big thing these days is low-carb, and in fact, I know a few people who swear by what I think is a bit of a crazy diet. But, the idea of loads of fat and animal products in exchange for a skinny body just doesn't appeal to me. Despite all of the scientific articles, I simply cannotand will notbelieve that clogging arteries with fat is 'healthy'. And making bread, pasta and rice the enemy? Not at this side of the chateau!
Anyhow, before I get preachy (which kind of makes me cringe), let me share this healthy quinoa salad with you. Have it as your lunch... with a large glass of wine.
Quinoa Salad
Serves 4-6
2 cups of water
4 tbsps extra virgin olive oil
juice of 1/2 lemon
1 tsp dried oregano
1 tsp dried basil
salt & pepper
1 can of chickpeas (drained and rinsed)
200g mozzarella, in small pieces
1 large red bell pepper, chopped
10 sundried tomates, chopped
3 spring onions, chopped
good handful of pinenuts
Bring the water and the quinoa to the boil and leave to cook with the lid on the pan for 7 minutes. Turn the heat off and allow the quinoa to continue to cook for 10 minutes. Leave to cool. In a large bowl, whisk the olive oil, lemon juice, oregano, basil, salt and pepper. Add the rest of the ingredients (including the cooled quinoa) and stir well. In a closed container, the salad keeps for about 4 days.
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