Tasty & Zesty Quinoa Salad

It's been about a month since I decided that I would write more regularly about all the ways in which I look after myself, to reduce levels of inflammation, fatigue and to keep a steady balance of energy. And in that month I've been:

a. too busy to write...

b. too tired from the busy-ness to write...

Ironically, one of the things that makes me feel calm and rested is writing.

Anyone else feel like their good intentions are often scattered by general life and tiredness? I'm pretty sure I take on way too much, and I rarely get to bed early enough to support my level of activity, but I'm working on it and writing about it, and observing my own approach and wellbeing, which helps me teach the real stuff to the people that I teach, which makes me extremely happy.

Anyway, back to why we're here. This recipe made me so happy for a couple of reasons. Firstly, it was absolutely delicious, healthy and easy. And secondly, it fed me for about 3 days, meaning that I have been able to eat properly during the day without too much effort.

I'm guessing that if you're reading this, you're also looking for ways of eating well without too much faff, so try this and let me know how it goes!

Tasty Zesty Quinoa Salad with Spicy Greek Yoghurt & Harissa Dressing

REASONS TO EAT QUINOA:

• Quinoa is a complete plant protein

• It has a high fibre content

• Quinoa is iron, magnesium and phosphorous rich

• It is naturally gluten free

• It helps to stabilise blood sugar levels

• It's delicious and takes on all sorts of flavours

INGREDIENTS:

• 150g Quinoa

• 1 x medium courgette

• 1 x small leek

• 300g green tinned lentils

• A large handful of rocket or spinach

• 100g crumbled feta cheese (optional)

• Really nice tasty tomatoes for the top

• 1 x tbsp cumin seeds

• 2 x garlic cloves or 2 x tsp garlic powder

• 3 x tbsp olive oil

• Salt & pepper to taste

• For the dressing: Approx 2 x tbsps each 50/50 greek yoghurt and harissa paste depending on how spicy you like your food, a good squeeze of lemon juice and about 1 x tbsp extra virgin olive oil to loosen the mixture.

METHOD:

• Cook the quinoa according to the instructions on the packet (usually approx twice as much water as quinoa, bring to boil, simmer for about 15 mins, then leave to absorb liquid and fluff up with a fork)

• Whilst this is cooking, finely chop the courgette and leek

• Dry fry the cumin seeds until they smell delicious and then add a tbsp of the oil to the pan

• Add the chopped veg and the garlic and stir fry for about 5 minutes until they're cooked how you like them to be

• Add the lentils to the veg and season

• Once the quinoa is cooked, drain and cool slightly, and then add about a tbsp of the oil, about the same amount of lemon juice, some salt and pepper and combine with a fork until fluffed up.

• Add in the veg and lentils, combine everything together and top with some rocket leaves, crumbled feta and chopped fresh tomatoes.

• For the dressing: combine the yoghurt, harissa, lemon juice and oil with a whisk and drizzle over the whole meal. It's spicy, so adjust the levels of yoghurt and harissa to your own tastes.

If you're reading this because you're feeling fatigued, or under the weather, or overwhelmed and under-prioritised, remember you don't have to make all of the changes in one day. In fact, one great food or helpful decision at a time is an excellent first step towards feeling amazing!

Hello lovely reader,

Are you looking for some personalised wellbeing including yoga, nutrition, reiki, weekly classes, day retreats, weekend retreats or some simple one to one sessions to see what would support you?

I currently have 2 x spaces for one to one coaching in Shoreham or via zoom.

Get in touch directly if you are up for making a real and long lasting

difference to your wellbeing

Details of my classes, coaching and retreats are all on my website

 or you can contact me directly on lynnejarrettyoga@gmail.com