I’ve used Quinoa as a super healthy substitute to couscous or bulgur wheat. Not only is this a lovely midweek masterpiece, it’s also fantastic to eat al fresco as part of a picnic or ‘al desko’ as part of your working lunch.
Serves 4
Preparation time: 20 minutes
Cooking time: up to 20 minutes
You’ll need:
300g Quinoa
200g pack Tenderstem broccoli
1 large handful of pumpkin seeds
200g feta cheese, crumbled
Seeds from 1 pomegranate
1 large handful of mint leaves, roughly chopped
1 large handful of flat-leaf parsley, roughly chopped
3-4 ripe tomatoes, deseeded and chopped
1 bunch spring onions, finely sliced
3 tbsp extra-virgin olive oil
3 tbsp lemon juice
What to do:
- Cook the Quinoa according to the packet instructions. Leave to cool in a large mixing bowl.
- Meanwhile, the Tenderstem can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.
- Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.
- Once the Quinoa and Tenderstem are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.
Please credit www.tenderstem.co.uk
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at
www.desang-magazine.co.uk
Open publication