Wednesday, 21 August 2013

Beetroot, Roasted Garlic and Quinoa Salad

Thanks to the wonderful world of Twitter, I found out about Honestly Healthy. HH was founded by Natasha, a vegetarian chef, with the help of Vicki, a trained nutritionist. Between them, they created this wonderful book full of recipes and the alkaline way of eating. Their idea behind eating an alkaline diet is that our bodies function much better in an alkaline state, despite our diets and eating habits generally being more acid-forming, something which is unhelpful to our digestive systems.

It may all sound a little bizarre but many celebrities are now completely on board with this and great results are surfacing as a result of the HH way of eating. Not only does it benefit your body and digestion, it also aids weight loss. The best bit? The recipes are GREAT. 

My obsession with Quinoa led to this as my lunch for work tomorrow:
Beetroot, Roasted Garlic and Quinoa Salad with Feta.

However, I didn't have feta, so substituted it for mozzarella and made a few adjustments to the recipe due to my own laziness!

All you need for one serving is:
1 clove garlic, roasted
3 beetroot - I used sainsburys prepacked
1/2 red onion
40g quinoa, uncooked
1 tsp boullin
6 plum tomatoes
A handful of lettuce
40g mozzarella

For the dressing I used HH's lemony dressing - 1 tbsp apple cider vinegar, a dash of oil, a squeeze of lemon and some coriander.

First things first, preheat the oven to 180 (fan assisted) and grab an oven tray. Pop your garlic and 3 or 4 of your tomatoes on the tray ready to put in the oven once it has heated. The original recipe says to roast your beetroot and onion, so do so if you wish. It should take about 10 minutes to roast.

Meanwhile, pop your quinoa in a saucepan and add double the amount of water to your quinoa. Add your boullin and allow to simmer. I normally leave mine for about 15-20 minutes (often adding a little more water as needed) - I prefer it really soft.

Chop up your onion, beetroot and remaining tomatoes and leave in a bowl to one side (if you are not roasting)
Prepare your dressing in a separate jug.

When the quinoa has done, drain the excess water off. When the garlic has roasted, use a flat knife to flatten the garlic and rub it over the cooked quinoa. 

Pop the quinoa in the bowl with your beetroot, tomatoes and onions and mix. 

Pop a layer of lettuce on the bottom, add your quinoa mix on top, pop your roast tomatoes on and scatter your torn up mozzarella.

Looks good, right?! Well, it tastes even better!

I'll definitely be trying some more the Honestly Healthy recipes very soon as they all look delicoius - particuarly the Mushroom Dahl and Butternut Squash Risotto!

Have a look at their website to learn about their Fridge Fill service -daily meals provided to start you off on the HH Alkaline way of life.

Natasha is also on Twitter and was kind enough to reply to my questions when I first heard of HH.

AND I would highly recommend buying the recipe book - DE-LI-CIOUS!

N xo

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