This festive Christmas salad is so easy to make! It is sure to impress your guests if you are hosting lunch or dinner this year or taking a dish along with you to wherever you are going. It can be served warm or cold, which is handy in this unpredictable Melbourne weather, AND being the Food coach I am, the salad also ticks off some of your veggie requirements for the day (woop woop!). If we follow the rainbow philosophy when making a salad just like this one, it means the colour and smells appeals to our senses so your body does actually want to eat it! And along with the colour value, the salad is also full of fibre, protein, healthy oils and complex carbs. Feel free to swap out the vegetables for others you prefer, but I guarantee this combo is really tasty!
Have a Merry Nourished U Christmas all!
200 grams quinoa, suggest 100 grams white, 100 grams black
2 sweet potatoes, chopped into cubes
12 Brussels sprouts, washed and cut in half
2-3 parsnips, peeled and cut in roughly 3-4 cm discs
2-3 bunches of asparagus
500 grams green beans, top and tailed
1 pomegranate, halved and de-seeded
Pinch of Himalayan salt
Ground black pepper
Good handful of parsley, very finely chopped
How do I prepare this?
Cook quinoa according to packet instructions, allow to cool.
Steam sweet potatoes, Brussels sprouts and parsnips. Be careful not to over steam these - you want the sweet potato, Brussels sprouts and parsnips soft but not mashy.
Steam the asparagus and green beans separately, you want them cooked, but still firm.
Once all steamed, place all the steamed veggies into your bowl or dish of choice - remember you need to one big enough so you mix all the ingredients together easily!
Don’t feel the urge to mix the veggies just yet! Add the quinoa and pomegranate seeds on top of the vegetables. Add the salt, pepper, finely chopped parsley, a good glug of olive oil and squeeze half a lemon (no pips please!).
Now you can mix! Very carefully mix all the ingredients through. Once you are happy with the how the salad looks, check for seasoning and add more of what you feel it needs.
You could also top this with some lightly toasted sesame, pumpkin and sunflower seeds - say ¼ cup sesame, 2 tablespoons pumpkin and 2 tablespoons sunflower. Please remember not to walk away from the pan if browning the seeds - they cook and burn quickly!
If you wanted to serve this warm, pre-prepare the ingredients and cook the vegetables just before serving. The easy and quick part is the mixing through!
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