Wow, what a day. I spent 10 hours with a brilliant food photographer today learning the basics of food photography. I never thought taking a photo could involve that much time and preparation, almost an hour for one salad!! But I learnt so much and soon you’ll be seeing some of your favourite healthy eating recipes: fish, salads, soups and stews beautifully taken with Kinsale in the background. Ever wondered how to cook quinoa and make it taste good! Look no further. You can easily include this recipe as part of your healthy eating plan.
This is a great summer salad. The quinoa acts as a slow release carbohydrate keeping you full for longer and the seeds are packed with essential fatty acids which are good for both mind and body. This is a very wonderful dressing and goes with most dishes.
- 200g of baby spinach
- 1 cup of quinoa
- 1-2 tablespoons of sunflower seeds
- 1-2 tablespoons of pumpkin seeds
- 1-2 tablespoons of sesame seeds
- 2 handfuls flat leaf parsley
- 1 handful basil leaves
- 1 small handful mint leaves
- 2 garlic cloves, roughly chopped
- 4-6 anchovy fillets, rinsed
- 1 tsp capers
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 4 tbsp water
- 2 tbsp olive oil
- Salt and pepper
- For the dressing: Pulse in a food processor.
- Wash the quinoa well and place in a saucepan with 2 mugs of water and bring to the boil. Once boiling, turn down heat and let simmer for 15-20 minutes. Turn off and cool slightly. Fluff up with a fork when ready to serve.
- Meanwhile, place the seeds under the grill or in a large pan and heat gently for a few minutes – watch them, they can burn very quickly!
- Wash and dry the spinach leaves and place in a large bowl, adding in the quinoa and seeds and mixing well.
- When ready to serve, add the dressing at the last moment.
- Wheat free, gluten free, dairy free and sugar free