The base of this salad is quinoa, and there is a trick to cooking it…. Don’t add too much water: 100g quinoa needs about 150ml water. It will absorb it all and won’t be soggy, this is the best way when using for salad. Simmer for 10 mins and then leave sitting with the lid on the pan and the heat off for 10 mins. -
🥕I roasted a couple of leftover parsnips and carrots with some red onion. -
✨Added a big handful of parsley and coriander.
✨A few canellini beans for some protein
✨Oh and there was still some feta left in the fridge, so thought it would be rude not to add that too 😂
✅I love to use herbs in abundance in cooking. They add incredible taste, and have phenomenal health benefits:
ℹ️Parsley contains two unusual components: myristicin, shown to inhibit tumor formation, and flavonoids, especially luteolin, that help prevent damage to cells.
ℹ️Parsley is also an excellent source of Vitamin C and A. High in folic acid, a critical nutrient for proper cell division, and can assist in cancer prevention.
💫So my message to you is don’t scrimp on the herbs… BIG handfuls please!! 💫
🧡Simple. Delicious. Nutritious.🧡