Hi Everyone,

Summer is here, more freedoms are here, and it has given us a renewed zest for life.

These recipes are “Summer Meals that Heal”, and have been selected for their nutritional benefits and are guaranteed to put a spring in your step.

I had to include my foodie friend Anne’s refreshing Quinoa salad.

Enjoy preparing these meals and don’t forget the secret sauce of ‘love’ which makes all meals taste bellissima.

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Enjoy preparing these meals and don’t forget the secret sauce of ‘love’ which makes all meals taste bellissima

Quinoa is a delicious, gluten free grain (actually it’s more of a seed) that is available in supermarkets. It is packed full of nutrients – high in protein, vitamins and minerals.

It comes in three main colours: red, white and black, which are often found in combination and they taste very similar. You can use any combination of fruit and or vegetables you have on hand: roast pumpkin, corn, raisins, mango, sun dried tomato, beetroot, broccoli, beans, mushrooms are all fantastic in this salad.

INGREDIENTS

1/4 cup uncooked quinoa 1 cup water or stock
1 Lebanese cucumber, chopped
2 tomatoes, chopped
1⁄2 small red onion, finely chopped (soak in cold water for a few minutes after chopping)
1⁄2 avocado, chopped into small cubes
10 kalamata olives, finely chopped
Handful of fresh mint leaves, finely chopped

Dressing

Juice or 1⁄2 lemon
2 tablespoon olive oil
2 tablespoon balsamic vinegar
Pinch salt Pepper

METHOD

To cook quinoa: Rinse quinoa thoroughly. This removes any natural bitter flavour. Add rinsed quinoa to the cooking liquid and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (10 to 15 minutes). You can tell that it’s cooked when it is a little translucent in the centre. Fluff with a fork. Allow to cool.

To Assemble: Add each of the chopped ingredients to a bowl with cooled quinoa. Sprinkle the lemon juice, olive oil, balsamic vinegar, salt and pepper over the ingredients and toss well. Delicious served with slice of Zucchini bread.

Quinoa Salad