Last week was a bit wobbly on the eating front for me. All it took was a little bit of stress around this new work opportunity and my good eating choices starting falling like dominoes … one after another, after another.
But it’s a new week and I decided its time to get a grip. I mean what’s the point of keeping a handle on good habits all the way through my post operative recovery only to c*ck it up when I’m back on my feet?!
In preparation of a good week I did a little recipe planning yesterday and picked up some groceries. The recipe below is an old low GI favourite of mine. I hope you like it ….
160g Quinoa, rinsed & drained
100ml of olive oil (I used less)
1 large shallot or medium onion, chopped
1 tsp Dijon mustard
1 tsp of mild or medium curry powder
1 small carrot, finely chopped
1/2 a red pepper,finely chopped
50g chopped dried apricots
50g chopped unsalted cashew nuts
2 tbsp chopped spring onions
1 tbsp chopped fresh parsley
In a deep sided frying pan over a medium heat ‘roast’ the quinoa for 5 minutes or until fragrant & beginning to pop. In a small saucepan, bring 500ml of water to the boil. Add the roasted quinoa;cover and simmer over a medium heat for 15-20 minutes or until the water has been absorbed. Scrape the quinoa into a large bowl and let it cool.
Meanwhile, in a nonstick frying pan, heat a tbsp of olive oil then cook the shallot or onion for 3 minutes or until softened. Stir in the curry powder and cook, stirring, for another 2 minutes. Remove from the heat and set aside.
In a small bowl, whisk together the remaining olive oil, lemon juice & mustard. Drizzle this mixture over the quinoa.
Fork through the onion mixture, carrot, apricots, parsley, red pepper, spring onions and cashew nuts.
These ingredients make 6 servings and the quinoa salad will keep in the fridge for up to 3 days.