This week Nutritional Therapist Angelique Panagos shares her Summer salad recipe, perfect for picnics in the park or enjoying in the sunshine.

 

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 cube
  • Organic vegetable stock
  • 15 cherry tomatoes, halved
  • 1 stalk celery chopped
  • 1 red pepper diced
  • 1 pomegranate
  • 1 cup chickpeas (canned)
  • 6 spring onions chopped
  • Juice of 1 lemon
  • Olive oil
  • Sea Salt
  • Black Pepper

Method:

Add your quinoa to a saucepan with a cup of water and the stock cube and bring to the boil over a high heat. Reduce to a medium heat, cover and simmer for approximately 10-15mins until the water has been absorbed and the quinoa is soft and fluffy.

Lightly stir and fluff the quinoa with a fork and set aside to cool in a large salad bowl.

Soak the chickpeas and allow to soften in boiling water for 5-10mins. Drain and add to the salad bowl.

Add cherry tomatoes, celery, red pepper and spring onions to the salad bowl.

Open the pomegranate and scoop the fruit out into the salad bowl.

In a small jar or bottle with a lid add 2tbs Olive oil, the lemon juice, sea salt and cracked black pepper and shake well to combine.

Drizzle the dressing over and toss the salad well. Serve and enjoy.

Shop the look

Be Grace Batwing

 

Discover more of Angelique’s healthy recipes here…

Angelique’s book ‘The Balance Plan; Six Steps To Optimise Your Hormonal Health’ can be bought here.

Shop Angelique’s organic yoga top here…

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