Recipe | Quinoa_Cous Cous Salad

It's not as complex as it may look from the list of ingredients and my (longwinded) explanation.  It tastes delicious and a really nice 'wintery spring' lunch!  The cauliflower is my favourite part which I didn't expect.

What you'll need: 

Serves 2 (generously)

                                           

- 1 cup of either quinoa or cous cous

- 4/5 uncooked beetroot - peeled and quartered

- 2 carrots - peeled and cut into chunky strips

- 1 cauliflower head - cut florets off the stalk into mouth sized pieces

- 1 handful of radish - sliced thinly (optional)

- 1 handful of leeks / spring onion - sliced thinly (optional)

- 6 garlic cloves

- 1 lemon - cut in half

- 1 bunch of rosemary

- Olive oil

- Handful of walnuts or pecans - roughly chopped

- Salt and pepper

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Planting Out

My friends Maddy and Mike bought me some lovely seeds and pots for my birthday.  I wanted to start off with some 'easier' seeds, so I planted out the ultimate salad bowl, coriander and parsley.  I am already checking every five minutes to see if anything has sprouted.  If these guys turn out ok, I'm going to buy some bigger pots for the other seeds: beets, carrots, chard, fennel and spring onion.  I love the design of the packaging, which are all individually illustrated.  It would be really great to get my own urban balcony garden going and hopefully attract some bees.

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Week 3_Home-made

I've decided to give each week of the year a task.  Last week was the week of "Healthy Eating and Fitness!".  Unfortunately the fitness part didn't come into play whatsoever (apart from a hike up Runyon Canyon, which was closely followed by a pastrami sandwich).  So let's be honest, the healthy eating didn't come into play either.  'Onwards and upwards' I say, and this week is a brand new week.  The healthy eating and fitness still apply, however this week is called "Home-Made".  

Monday, I whipped up a quinoa salad with tomatoes, avocado, pinto beans, fresh herbs, seeds and a dressing made up of olive oil and lemon.

Quinoa Salad

Thursday's salad was tuna with tomatoes, red onion, capers, fresh parsley and rice with an olive oil and lemon dressing.

Tuna Salad

Uncle Pepe (Steve), kindly bought me a salad spinner, which is one of the best kitchen tools ever and I geeked out when I first used it.  No more soggy leaves in this house.  I have also used it for beans, strawberries and herbs, but not all at the same time!

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