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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?!

BEAUTY BOOST

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!

QUINOA SALAD RECIPE

30 minutes wo to go. Serves 4

YOU’LL NEED

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

water

HOW TO

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.

TIPS AND TRICKS
  • 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

 

quinoa breakfast recipe clean food luk beautifood

Quinoa breakfast bowl + goji berries and walnut milk

Looking for a gluten free,  antioxidant and protein packed breakfast that’s easy to make, this quinoa breakfast bowl with fruit is perfect. 

I love changing what I eat for breakfast most mornings and making a non-wheat, non dairy, plant protein rich breakfast bowl is high on the must have list. If you have a rice cooker that is even better as you can turn it on and walk away to get showered and dressed! Short on time for cooking fruit for your quinoa breakfast bowl, toss in some chopped dates as the quinoa cooks and serve with fresh fruit. For a longer, lingering weekend brunch you can add a DIY granola by Lee Holmes  – recipe on our blog / She’s Delicious interview!

BEAUTY BENEFITS

Protein for breakfast is a necessity but it can be difficult to find quick to prepare foods which contain it.  Providing you with a complete protein source and packed full of goodies, this breakfast recipe is much needed starter to the day ahead, keeping your complexion glowing.  A morning boost of antioxidants from goji berries will keep your skin smooth and toned while also working to ease inflammation. Restoring moisture lost over night, essential fatty acids found in nut milk help to nourish your skin.  An added benefit for morning exercise sessions, the beta carotene in the goji berries works to protect your body from the suns UV rays while iron provides oxygen to your cells maintaining a bright appearance. The quinoa’s high fibre content aids absorption of all these essential nutrients while also helping to cleanse your body, giving you a fresh start to the morning.

You can make your very own omega rich, anti-inflammatory walnut milk (recipe and info here) to create a delicious lactose free quinoa breakfast bowl.

QUINOA BREAKFAST BOWL RECIPE

serves 1 (generously)

YOU’LL NEED

1/2 cup quinoa (blonde)

1 cup walnut milk (or nut or dairy milk)

Stewed Summer fruits with Goji Berries: eg 1 ripe pear, 1 tblspn dried goji berries, 1/2 stick cinnamon, 1 cup water.

HOW TO
  1. Cook pear – quarter and core a ripe pear, add a the goji berries, cinnamon stick and water to a small saucepan.Simmer gently 10-15 mins until pears are soft and water has reduced into a light syrup.
  2. Cook Quinoa – Add quinoa and 3/4  of the walnut milk to rice cooker and set to cook. When cooked, stir in remaining walnut milk slowly to create the desired consistency. ie grainy or creamy (you can add a little water too)
  3. Serve quinoa warm with poached pears and goji berries on top, drizzled with the syrup from the pears.
TIPS
  • If creating this quinoa breakfast bowl without the addition of fruit, an extra date (diced) can be added when cooking to sweeten.
  • If you don’t have 15 minutes then make porridge with quinoa flakes – note that the flavour is a little bitter and will definitely need chopped dates and lots of spice!
  • The quinoa can be gently cooked on a stove top with a lid. May need an extra 1/4-1/2 cup of water.
  • If you don’t have a pear, replace with any ripe stone fruit or apple to add to your quinoa breakfast bowl.

 

Perfect mix - Pears, goji berreis and cinamon

Perfect mix to your quinoa breakfast bowl – pears, goji berries and cinnamon

 

plump glossy pears poached with vibrant goji berries

Naturally sweet pears poached with vibrant goji berries and cinnamon in water only

be delicious.... inside and out

Veggie + Quinoa Soup

Veggie + Quinoa Soup

Fight off winter colds with this vegetable soup! It takes less than 30 mins, and you’ll be left with a soup that is brimming with hearty and healthy vegies that are good for you and your family. Add any of your favourite or left over vegetables to the soup – the more, the merrier! The quinoa in the soup provides a great source of protein whilst making it filling. Feel free to replace the quinoa with lentils or barley.

In a large soup pot, add a glug of olive oil, 1 diced onion and 2 cloves of garlic and allow to soften. Add 1 diced fennel, 2 diced carrots, 1 large diced potato, diced pumpkin, 2 sticks of diced celery and a handful of chopped green beans. Allow to soften, then add 1 can of diced tomatoes, 1L of vegetable or chicken stock, 2 bay leaves, 1 cup of washed quinoa and a handful of chopped fresh parsley, S&P. Bring to the boil, then cover and simmer for 15-20 mins, or until the vegies are tender. When cooked, stir through a handful of spinach or kale leaves. Serve in large bowls with crusty rye bread. Enjoy!

Image: pinterest via foodgawker.com

beauty bar cake

BEAUTY BAR CAKE | more-ish and moist

[recipe] Makes 1 loaf | 60 mins wo-to-go

This is one of those recipes that not only boosts your beautifood intake but helps you feel good whilst making and eating it! It is a moist, more-ish cake filled with nutrient rich goodies. The only ‘added’ sugar comes from 2 tblspns of honey as the dates are cooked down til icky & sticky + sultanas are added to sweeten. It’s gluten free because quinoa and almond flours are used and what’s more there is a cup of finely grated carrot  – that cannot be seen or tasted but provides vitamin A &  fibre and keeps it moist.

This beauty bar cake offers your skin nutrients to help fight wrinkles & look radiant. It’s wholesome ingredients keep you feeling fuller longer, after giving you an initial boost of energy….it is a ‘slow release cake.’

YOU’LL NEED…..

1 cup dates  – pitted and chopped  + water

Read more

QUINOA SALAD | beauty building blocks

[RECIPE]  Serves 4-6 | 30min wo-to-go

I discovered this fabulous amino-rich plant seed when my husband & I were trekking in Peru in 2003. It was a popular staple of  Sth America (& sacred to the Incas), providing one of the few plant sources of complete protein (12-18% protein) , for the life of me I could not work out why it was so hard to get back in Australia. Fast – forward 2012 and everyone is talking  ‘Keen-wah’.

Like all things new, you wonder how to best use it. I’m only a couple weeks ahead of you in my experience and can share – it is almost ‘fool|fail’ proof & very quick|easy. It has an interesting texture -it’s soft, creamy & chewy all at once, it taste is mild, almost earthy, perhaps a little nutty.  I chose the red variety as it looks so pretty. Here I add lots of green & white crunch and a simple lemony dressing.

BEAUTY BOOST

This salad offers your skin nutrients to help fight wrinkles & look radiant. Read more