Brussels Sprouts and Quinoa Salad

Hello, Everyone, I hope you are having a great day.

I think I ate quinoa 3 days in a row one week because I was loving it so much. It takes little time to cook and the quinoa is such a light grain that which makes it perfect for late evening meals. Usually after eating rice you can feel quite full or bloated even after a small portion but with quinoa you don’t feel full afterwards at all. This is a very basic recipe and sometimes the simplest things really are the best. There’s different components in this meal which adds to the taste, texture and aroma making it such a delight to eat.

Recipe: Quinoa and brussels sprouts salad (serves 1)

Ingredients

30g quinoa

1 tbsp red lentils, soaked over night

150ml vegetable stock

1 tbsp pumpkin seeds, toasted

1 tsp desiccated coconut

1 inch spring onion, finely sliced

3 Brussels sprouts, shredded

Pinch of chilli powder

Method

  • Wash the quinoa and lentils in a small pan the pour in the vegetable stock. Place on a medium heat and leave to simmer gently for 20-25 minutes until both are fully cooked.
  • In the meantime, prepare the other ingredients and set aside in a bowl. Toast the pumpkin seeds in a dry pan, slice the Brussels sprouts and cook in a dry pan for 3 minutes until slightly cooked and slice the spring onion. Also, add the desiccated coconut to the bowl.
  • Once the quinoa is done, mix everything into the pot and serve.

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£1.00

Warm Quinoa and Kale Salad

Hey Everyone, I hope your day has been well.

This meal was completely inspired by the Ovulatory phase of the monthy cycle and I’ve included foods which will support your body during this time. The Ovulation phase is the hot phase of the cycle so eating raw foods is beneficial for your body at this stage. For example, I’ve used ingredients like kale and Brussels Sprouts which have been lightly sautéed but could also be eaten raw. This meal was super tasty, very flavoursome and makes a great light lunch or dinner.

This recipe has a range of flavours from the vegetable stock, turmeric and vegetables but for added flavor you could even season your prawns. I opted for chilli powder, garlic powder, and paprika for a fiery kick. From the final photo, you can see that the quinoa and lentils were slightly over cooked but it didn’t affect the taste at all, with the toasted pumpkin seeds and the sauteed vegetables there was honestly so much texture with each bite.

Recipe: Quinoa and kale salad (serves 1)
Ingredients

30g dried quinoa

20g red lentils

240ml vegetable stock

1/5 tsp turmeric powder

10g pumpkin seeds, toasted

30g kale, shredded

3 Brussels Sprouts, shredded

50g prawns

1/3 spring onion, sliced

Method

  • Toast the pumpkin seeds in a dry pan and set aside.
  • Slice the spring onion and set aside with the pumpkin seeds.
  • Boil the kettle. Use tap water to thoroughly wash the quinoa in a pot. Cook the quinoa according to the packet instructions, adding in the lentils. Once cooked drain off any excess liquid and leave for 10 minutes.
  • In the meantime, add a drop of oil to a pan and cook the shredded kale and sprouts for 3-4 minutes. Add the prawns to the pan and cover with the vegetable mix, cooking for a further 3 minutes until the prawns are fully cooked.
  • Once everything is cooked, mix together in the pan and serve.


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£1.00

Recipe inspired by book: In The Flo by Alisa Vitti