This is a gorgeous looking salad, and it’s super-versatile too. The best thing is, it can be made in advance, eaten as an entire meal or as a side dish, depending on how many mouths there are to be fed. With this recipe, I’ve made up two preserving jars and included the mackerel in just one of them to cater for any non-fish eaters.
The ingredients make for a seriously nutritionally balanced meal. The inclusion of quinoa is key to the fabulousness – it’s not just the reserve of Gwyneth Paltrow you know – it’s quick and surprisingly easy to cook. And, as it’s a complete protein containing healthy fats and high in fibre, it’s great for weight management and an alternative to wheat. This recipe is a great way to use up leftover quinoa. The beetroot is full of antioxidants, and the combo of all those raw veggies gets you close to getting the rainbow of foods on your plate, nailing your micronutrient intake. The mackerel adds all the super-goodness of an oily fish full of omega-3 fats.
Great for a day trip, picnic, BBQ or even a bento box for the health conscious. Kids (hopefully) will love the eye-popping colour and the stripes.
Ingredients:
225g Uncooked quinoa rinsed
450ml water
3 Carrots
2 large raw beetroots
Tin of steamed mackerel
Bag of mixed baby salad leaves
For the dressing:
Juice of one lemon (1 part)
2 parts extra virgin olive oil
1 tsp wholegrain mustard
1 tsp honey
Pinch of Himalyan pink salt and pepper to taste.
Directions:
1 Cook the quinoa and allow to cool fully. Measure out the quinoa as one part quinoa, rinse in cold water in a sieve, and cook in two parts boiling water. Boil for approximately 12-15 minutes. Keep an eye on it and stir frequently so it doesn’t stick to the pot. Add some boiling water from the kettle if all the water has been absorbed, and it still needs a bit more cooking time. Leave to sit in a sieve while you fluff it up to serve hot or cooled down for a salad.
2 Using a processor with the grating blade, grate the peeled beetroot first and add to the jars. Rinse the food processor bowl in a little water just to keep the carrot free from the beetroot pink.
3 Grate the carrot next. It’s up to you if you want to peel it or not, but make sure to wash if you’re not peeling. Layer in the carrot in the jars.
4 Layer in the cooled quinoa, followed by the mackerel in one of the jars, then the salad leaves.
5 Place all the dressing ingredients in a jar and shake with vigour. Either pour into the salad jar just before serving or onto individual plate.
6 Keep in the fridge until packing your bag or setting the table.
Suzanne Leyden is a Diet, Health and Wellness Coach, mum of two (cute) boys, a businesswoman and a busy woman with a passion for nutrition and dietary excellence. She works to improve people’s health and wellbeing through sustainable diet and lifestyle changes – restoring balance and health to families. For her @suzanneleyden for daily wellness updates.
