Quinoa is a great source of protein & fibre as well as a great variety of micro nutrients. It is the ideal base for a healthy salad. You can keep this recipe very simple or add lots of optional extras available at Scoop.
Preheat an oven to 180°C and chop the vegetables into large pieces and place in a roasting tray/dish
Coat the vegetables in a drizzle of olive oil and a sprinkle of sea salt
Cook for approximately 30 minutes or until desired
Whilst the vegetables are cooking, rinse the quinoa then add to a saucepan with 1 cup of water
Bring to the boil then simmer with the lid on until all the water has been absorbed
Once the vegetables and quinoa are cooked leave to cool for 10 minutes
Toss quinoa, vegetables, leafy greens, pesto and lemon juice in a large bowl
Top with desired seeds, nuts or sauerkraut
grainsHigh in protein and natural fibre. Cooks quickly & the perfect addition to salads. 1 cup quinoa: 2 cups water/stock. Simmer for 12 mins. with the lid on. Fluff up with a fork. Store in an airtight container.
seedsAlso known as pumpkin seeds, pepitas are an excellent source of protein and minerals. They contain high levels of vitamin E, vitamin K, magnesium, manganese, and dietary fibre. they also contain antioxidants to help to reduce inflammation and remove toxins and free radicals from the body. Pepitas are a versatile seed used in granolas, muffins or salads. You can pan toast in a dry pan, low heat, until they start to become fragrant, to add extra crunch and flavour. Store in an airtight container and keep in a cool, dry place.
nutsPesticide free, A-grade, Australian almonds, roasted in tamari (gluten-free, an alternative to soy sauce). High in potassium, folic acid, vitamin E, protein and heart-healthy fats. Great energy fuelled snack. Store in an airtight container in a cool, dry place.
seedsBuckwheat is commonly used in Southeast and Central Asia, and is especially popular in Eastern Europe too! Buckwheat has a high protein content and all the essential amino acids. A highly nutritious grain with alkalising properties. Buckwheat is rich in protein, dietary fibre, B vitamins and carbohydrates. They are also naturally gluten-free and paleo-friendly making them very popular to suit a range of diets. Activation is a process where the seeds are soaked for 10-12 hours and then slowly dried at the low temperature of 30C. Activation makes it easier to absorb it's nutrients as they are now called 'unlocked' allowing you to get more from your food as well are making digestion a little easier. Once activated the buckwheat is ready to eat and can be sprinkled on top of yoghurt, mixed with muesli, granola, or smoothies. Store in an airtight container in a cool, dry place.
spicesAustralian evaporated sea salt. A great boost to your intake of minerals. Natural sea salt prevents bloating due to the balanced ratio of minerals including sodium & potassium.
beans and lentilsHigh fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.
