Quinoa salad with beetroot and beluga
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ingredients
1 cup pickled beetroot or roasted or raw 200 g cooked quinoa (I used a mix of different kinds) to taste sunflower seeds to taste mix of lettuce leaves to taste carrots to taste beluga a little linseed oil, salt, black pepper, balsamic vinegar
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Healthy Dinner for the Whole Family
Dinners are probably the most talked-about meals with my clients. They always ask me what else I can eat in the evening and until when. Especially those who are on a weight loss diet. Or rather a long-term diet from which they gain weight just what, what they can consume with their daily activity. In the evening we expect something small but nutritious from the meal. Something tasty, crunchy and juicy and yet healthy. A meal that will help us fall asleep and not wake up hungry at night. This is the real thing, even if it’s not nutty. We’ve eliminated allergens and set this recipe up so that more than one histamine intolerance sufferer can eat it. Of course, those afflicted with such a diagnosis know how much of what food they can eat.
The recipe uses two ingredients that are not entirely unfamiliar, but perhaps unexplored for many. Therefore, for example, for a proper and gentle treatment of quinoa, we have tips in this article. Beluga is a legume of the lentil family. It has a very good and full flavour. Because of its black colour, it is advisable to cook it separately with bay leaf and salt, as the broth will colour the other ingredients. When cooked, it has a milder – brownish-purple colour. It is delicious cold as well as warm. Beluga and quinoa contain a lot of protein. They are also a good accompaniment to meat dishes. Mothers can include both crops in the diet for their little ones. Quinoa contains precious histadine, which is important for a child’s growth and development.
1.
Ingredients will not be mixed, serve them separately on one bowl or deep plate.
2.
Start with the heaviest one on the bottom of the plate – quinoa and beluga (you can mix these together), you can toast the sunflower kernels and mix in the raw ones.
3.
Cut the carrots into julienne – 5mm slices. Add a mix of leaf lettuce such as oak leaf, iceberg lettuce, field greens, arugula…top with beetroot. I used pickled, its juice flavoured the ingredients underneath.
4.
Since the beluga as well as the quinoa were salted when cooked, we won’t add salt to the salad, but everyone will use salt as well as flaxseed oil to taste. The juxtaposition of flavours will surprise you. I expect this salad to become a favourite in your kitchen as well.
