Spring is blooming into summer and I’m embracing this beautiful season by bringing lots of colour into the kitchen. May sees my first Cleanse event of the year so I’m sharing a Superfood Recipe with you; it is one which features in my Cleanse food plan. This dish can be eaten as a lunch (great with feta chunks on the top) or served as a side salad alongside lamb, fresh fish or BBQ chicken. I recently ate this salad nestled alongside a piece of battered fish from the chippy; as life is all about balance.
This superfood salad combines two key cleanse foods. Quinoa is a rich source of protein. If you are unfamiliar with this South American seed it can be used much like couscous. Watercress is rich in folate and vitamin C. In this recipe, these foods are given a flavour upgrade with fresh herbs, spices, and sweet red grapes. (serves 4)
1/2 teaspoon sea salt
1 cup quinoa
1/4 cup fresh-squeezed lemon juice
1/2 teaspoon cumin
1/4 teaspoon coriander
1 pinch red pepper flakes/chilli flakes
1/4 cup extra virgin olive oil
2 cups stemmed finely chopped watercress (Gibson’s stocks great watercess)
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped parsley
1 teaspoon lemon zest
1/2 cup halved red seedless grapes
1. Place the quinoa in a fine-mesh strainer and rinse well under cold running water. In a small saucepan, bring 11/2 cups of water and 1/4 teaspoon of the salt to a boil over high heat. Add the quinoa and cover. Decrease the heat to low and simmer for 15 to 20 minutes, stirring once halfway through, until the quinoa is just tender. Remove from the heat and allow the quinoa to rest for 10 minutes. Fluff the quinoa with a fork.
2. While the quinoa is cooking, whisk together the lemon juice, the remaining 1/4 teaspoon of salt, cumin, coriander, red pepper/chilli flakes, and olive oil together in a large bowl. Add the watercress and give it a quick massage with your hands. Add the cooked quinoa, mint, parsley, lemon zest, and grapes and toss lightly to combine. Serve at room temperature or store in an airtight container in the refrigerator for up to 3 days.