I always try to incorporate as many super healthy foods as possible in my recipes – with a focus on fibre and antioxydants – but it sometimes takes quite a bit of trial and error to have all the ingredients live in flavorful harmony. I think I got it right with this super salad bowl. The anti-inflammatory turmeric and cinnamon give it a delicious, almost Moroccan flair and marry well with the quinoa, lentils and greens, which are all great sources of fibre. It also happens to be stunning when you set it on the dinner table.
Ingredients
- 1 cup of uncooked quinoa
- 1/2 cup of Puy lentils, cooked
- 2 tbsp turmeric
- 2 tbsp cumin
- 1/2 tsp cinnamon
- 1/4 cup of dried cranberries
- 4 cups of greens (rocket, swiss chard and lamb’s lettuce were what I used here)
- 1/2 cup of feta
- 1/2 cup pomegranate seeds
- 1/3 cup of crushed almonds, pecans or cashews
- A handul of sprouts
- 2 tbsp milled flaxseed
- Olive oil (2 tbsp for quinoa + 1/3 cup for dressing)
- Juice of 1 lemon
- Himalayan sea salt, pepper
Instructions
- Cook the quinoa as per package instructions
- While it cools, make the dressing by mixing the lemon juice enad 1/3 cup of olive oil. Add salt and pepper to taste.
- Mix in the spices, dried cranberries, 2 tbsp olive oil and let cool
- Once cool, mix in feta, pomegranate, almonds, 1 cup of greens and sprouts
- Arrange the rest of the greens on a serving plate and spoon the quinoa mixture over it
- Top with with the flaxseeds
- Drizzle with dressing
