quinoa salad with asparagus and tomato recipe luk beautifood clean food

Quinoa Salad Recipe with Asparagus + Tomato

 With a beautiful light, nutty taste, this quinoa, asparagus and tomato salad is the perfect Spring salad for any occasion. 

Not only will this quinoa salad help to reduce bloating or sluggishness, it will also ease you into  the spring mindset, keeping you feeling positive as the sun begins to shine.  This simple salad helps to protect your skin from the suns UV rays while also working to reduce breakouts. What more could you need as spring begins to unfold?!


Asparagus allows your body to rid toxins from your cells while reducing that sluggish bloated feeling.  Aside from leaving your body feeling light, asparagine also works to reduce stress and anxiety for a positive, relaxed mind.

Tomatoes are full of lycopene which is a powerful antioxidant, which protect our skin from the suns UV rays to slow premature ageing while helping to keep skin toned and firm.  Its high fat solubility makes it especially effective in our skin as our skin cells are full of gorgeous fats to keep them plump while Vitamin A adds shine to your hair.

Quinoa is a warrior for bad skin! Its combination of zinc and fibre work to decrease inflammation and reduce oil production both of which create the perfect environment for breakouts.  Iron also enhances your skin by helping to provide oxygen for regeneration and repair.  Quinoa will help your skin to feel radiant and naturally gorgeous!


30 minutes wo to go. Serves 4


1 cup quinoa, rinsed

2 cups cherry tomatoes, halved

2 cloves garlic, crushed

1 tablespoon oregano

1/4 cup olive oil

1 bunch asparagus, ends removed

1 cup chopped red cabbage

¼ cup fresh basil leaves

½ cup goats cheese, crumbled

1 tablespoon red wine vinegar



1. Preheat oven to 200 degrees. In a bowl, mix tomatoes with garlic, oregano and olive oil. Roast tomatoes on a lined baking tray for 20 minutes, or until light brown.

2. Meanwhile cook quinoa in a rice cooker (see below) or  add quinoa and 3 cups of water to a medium saucepan, bringing to the boil. Cover and reduce to a simmer for about 10 minutes or until cooked.

3. Blanch asparagus in boiling water for about 30 seconds.  Transfer asparagus to a bowl of cold water or run under a cool tap for a further 30 seconds. Drain and roughly chop asparagus stems.

4. Drain quinoa and return to the saucepan, allowing it to sit covered for 10 minutes.

5. Fluff quinoa with a fork and place in a large bowl. Add asparagus and tomatoes and stir in vinegar.  Top with goats cheese basil and serve.

  • Left overs can be stored in an air tight container in the fridge and re-heated for tomorrow’s lunch.
  • You can mix up this quinoa salad by adding some snow peas or using a dash of tamari instead of vinegar.
  • I use a rice cooker to cook my quinoa as I can pop it on and walk away and on return it is perfect…even if it has been sitting there for 30+ mins. Use a ratio of 1 part quinoa to 1.5 of water.

quinoa salad with asparagus and tomato recipe luk beautifood clean food


What’s in Season? September

[FOOD] Spring is upon us! Get ready to make the September seasonal change knowing what’s in at the markets and what should be in your kitchen garden.

At the markets

The early-bird summer fruits of mangoes & nectarines are here -they are still quite tart but just seeing them lifts your spirits! But the summery vibe doesn’t stop there;  pineapples are sweetening up and there are berries berries everywhere.


The best flavour is way off but you can still get your mango fix from this early-bird produce.

The best flavour is way off but you can still get your mango fix from this early-bird produce.

Spring vegetables are a whole lotta green. Look forward to freshening up your recipes with artichokes, broad beans, asparagus, spring onions and peas.

Spring means green (and a lots of it!)

Spring means green (and a lots of it!)

At its best

Potatoes are slightly floury in texture, which makes them perfect for roasting – get that crispy skin and fluffy inside.

Best buy

Fat fennel bulbs are a bargain this week as well – perfect shaved with lemon juice & olive oil in a salad.

In the kitchen garden

Keep an eye out for the first of the asparagus spears pushing their way from the soil into the springtime air.  Picked straight from the garden, these sweet tender anti-inflammatoryy shoots always make there way into my mouth before the plate…a spear a day keeps the wrinkles away! Our lettuce & kale are going crazy and the peas are climbing vigorously.

It’s time to sow seeds of the cucumber family, so get those cucumbers, zucchinis and pumpkins in the ground and ready to grow! And if you have space, now is also the perfect time for melons….ours always self seed!

If you need a little inspiration for planting your Kitchen Garden!

If you need a little inspiration for planting your Kitchen Garden! Visit this C18th F&V garden at Chateau de la Bussiere! AMAZING!


Silica for love of skin, nails and hair

Silica | for love of skin, nails & hair

Why we Love the Food Active Mineral Silica…

Source: Found in the greens, asparagus, leeks, celery, beans, cucumber, strawberries and oats.

Beauty and Benefits: Silica promotes tissue firmness & healthy skin. It is essential for maintaining skin’s elasticity and makes your skin resilient and radiate. Silica deficiency can hamper the body’s ability to heal wounds. 

Morsel to Motivate: In maintaining connective tissue, silica aids not only the skin, but muscles, tendons, joints, hair, nails, cartilage and bone – it is one of the key ingredients in supplements for poor joints and cartilage.