Happy first day of spring to my fellow bloggers on the upside down continent.
Perfect timing for this post really.
Lest some should surmise Shaz survives solely on sugar, she’s setting things straight.
Presenting the self-righteous salad – chock full of wholesome goodness it cancels out all dessert calories following it (I wish). And because quinoa is really a seed and not a grain, it’s gluten free to boot.
1 cup quinoa
2 cups water
Bring the quinoa and water to a boil and simmer for about 15 minutes. I like my quinoa with a “bite” so after testing for doneness, I drain it rather than let the grains absorb all the water.
1½ - 2 medium sweet potatoes – diced, tossed in olive oil then roasted until cooked
1 bunch English spinach (or handful of baby spinach leaves)
(I leave baby spinach uncooked but if using older spinach, I slice the spinach finely and sautee with a clove of garlic and olive oil)
1 block haloumi – sliced thinly and fried
Handful sunflower kernels
(or any other nutty/seedy combo as desired – eg. Sesame seeds, toasted almonds etc)
Juice from half a lemon
1 tsp honey
2 tbsp olive oil
1 tsp tahini (optional)
salt and pepper to taste
Whisk all seasoning ingredients together until blended.
To serve: Mix spinach and sweet potato through the quinoa. Toss gently with some dressing. Top with seeds and haloumi. Serve warm or at room temperature.
Sit back and radiate goodness.