Guest Recipe by Annie Clarke of Mind Body Bowl
I’m Annie, a London based yoga teacher, personal trainer and all round lover of health and wellbeing. I have always been interested in taking care of my health but over the last few years I have become increasingly focused on creating a life of health and happiness. I believe that health and happiness are the most important parts of our lives and that our lifestyles provide us with the foundations and energy to enjoy life to its fullest! Nutrition should be sustainable and the most important thing is to listen to your body.
Fresh Lime Quinoa Salad
This quinoa dish is so simple, with only a few ingredients but is still bursting with so much flavour. Quinoa is such a good way to get added protein into your diet as it is one of the few plant-based complete protein sources. I love to eat it plain or cooked in lemon or miso as it has a great, nutty flavour itself but sometimes I fancy something a little more interesting, especially if I want to eat it as a meal itself rather than as a side.
Gluten Free. Refined Sugar Free. Vegan. Grain Free.
serves 2 or 4 as a side
475g of butternut squash (1 medium sized)
175g of quinoa
175g of broccoli
30g of coriander
100g of pomegranate seeds
1 teaspoons of tamari
3 teaspoons of olive oil
Ingredients for the dressing
2 teaspoons of tamari
1/2 a teaspoon of honey ( or maple syrup for vegan option )
2 teaspoons of tahini
2 teaspoons of olive oil
Start by setting the oven to 180c, then peel the butternut squash and cut into tiny pieces, then cut the broccoli to the same size. Place them in a baking tray with the olive oil and a little salt and pepper then roast in the oven for about 20-25 minutes until soft enough to eat.
In the mean time, cook the quinoa by boiling it in a pan with 350ml of water and the tamari. Once the water is evaporated, the quinoa is ready.
While you wait for everything to cook, make the dressing by combining all of the ingredients and stir thoroughly. Cut up the avocado into bite size pieces and finely chop the coriander.
Once the vegetables and quinoa are ready, wait to cool (or serve warm) and place in a large bowl, mixing in the pomegranates, coriander, avocado and dressing.