Sunday, March 4, 2012

Recipe of the week - Quinoa Salad

Just a quickie before I head out for a training session.

Another quick and easy recipe! 

Quinoa tuna bean salad with grilled veggies, drzzled with balsamic vinegar and olive oil. 
Click here to find out the health benefits of 'quinoa'

Pre mix shot
Post mix shot
  • Quinoa - 1/2 cup (cooked)
  • Dried Anchovies
  • Veggies (any of your choice)
  • Tuna in Springwater (1 x small tin)
  • Beans (I used kidney)
  • Balsamic Vinegar
  • Extra Virgin Olive Oil

Step 1. 
Create a broth using the dried anchovies - you can use chicken stock, vegetable stock, beef stock, etc I've decided to create an anchovy broth as my protein is seafood. 

Step 2. 
Cook the quinoa seeds in the broth - 1 part quinoa seeds to 3 part broth.
Bring to a boil and then let it simmer for 15mins with the lid on. 

Step 3. 
Grill your vegetables on a non stick pan - I've used red and green capsicum, zucchini, mushrooms and carrots. 

Step 4. Combine the tuna, beans, grilled vegetables and quinoa. Then drizzle with balsamic vinegar and olive oil.

Step 5.

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