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Jewelled Quinoa Quinoa Salad - blog.jpg

Part two in a guest series in aid of our campaign to get 2014 off to a healthy, more stylish start, try this delicious midweek dinner from chef Natasha Corrett and nutritionist Vicki Edgson from Honestly Healthy.  

Quinoa is one of the healthiest grains going. With more protein than any other grain, this delicious Jewelled Quinoa recipeis packed with essential fibres and antioxidants. Can be eaten warm or cooked in advance for a nutritious lunch. Add pomegranate seeds for a burst of colour and freshness.

40g (1½oz/scant ¼ cup) quinoa

1 tsp bouillon powder

2 tbsp olive oil

20g (¾oz) red onion, diced

1 garlic clove, finely chopped

Pinch of dried tarragon

½ yellow pepper, diced

¼ red chilli, finely diced

Zest and juice of ½ lemon

20g (¾oz/scant ¼ cup) raw cashews

15g (½oz) dried cranberries

20g (¾oz) flat-leaf parsley, finely chopped

25g (1oz) feta, crumbled

Measure the volume of the quinoa and bring twice the volume of water to the boil in a pan. Add the quinoa and bouillon powder, bring back to the boil, then simmer for 20 minutes, or until the ‘germ’ separates. Drain and set aside. Meanwhile soak the dried cranberries.

Heat the oil in a large pan, add the onion and garlic and sauté gently for 5 minutes, until softened, then add the tarragon and 2 tablespoons of water and cook for a further 2–3 minutes, until the onions are soft.

Stir in the yellow pepper, chilli, lemon juice, cashews and drained cranberries with another 2 tablespoons of water. Add the quinoa, stir to combine, and heat through for 2–3 minutes. Remove from the heat and stir in the grated lemon zest and chopped parsley. Stir in the crumbled feta and serve warm or cold, whichever you prefer.