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Stripy Salad

Stripy Salad

Prep Time

15 min

Cook Time

0 min

Serves

4-5 per
WellNow Stripy Salad Recipe

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

WellNow Stripy Salad Ingredients Image

This is not only an attractive salad but it’s high on versatility too. It can be made in advance, can be an entire meal or considered a side, depending on how many mouths there are waiting to be fed. With this recipe I’ve made up two preserving jars and included the mackerel in just one of them so as to cater for any non-fish eaters. The ingredients make for a nutritionally balanced meal. The inclusion of quinoa is key to the fabulousness – it’s not just the reserve of Gwyneth Paltrow you know ;-). Quinoa is quick and easy to cook and, as it’s a complete protein containing healthy fats and high in fibre, it’s great for weight management and makes for a super 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 maxing out 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 and adults alike can’t get enough of those stripes.

Steps:

  1. Cook the quinoa and allow to cool fully. The best way I find to cook it is to measure out the quinoa as 1 part, rinse it in cold water in a sieve, and cook in 2 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 to cool down for a salad.
  2. Using a processor with the grating blade, grate the peeled beetroot first and add to the jars. Rince 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 them if you aren’t peeling them.  Layer in the carrot in the jars.
  4. Then 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.

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