I recently bought a copy of  Eat Happy – 30-minute feelgood food by Melissa Hemsley  after it was recommended to me by a nutritionist. All the recipes are gluten free and easy to make. I have always struggled with finding a good quinoa recipe. But the search is now over! I can highly recommend the ‘freestyle quinoa salad’ as a lunch option.  It is a great alternative to a cold leafy salad and perfect for those you have low spleen energy.

This recipe lasts me for 3 days for lunch. I personally use olive oil instead of coconut oil or ghee to fry the onions and you can add extra nuts, salad leaves or vegetables to pad it out.

Freestyle Quinoa Salad

500 ml stock/bone broth or water

200g white, red or black quinoa, rinsed well

1 tablespoon coconut oil or ghee

1 large onion, thinly sliced

3 garlic clothes, finely chopped

sea salt and black pepper

Tahini Dressing

6 tablespoons extra-virgin olive oil

1 tablespoon tahini

Juice and grated zest of 1 lemon

  1. Pour the stock into a wide saucepan, cover with a lid and bring to the boil. Add quinoa, bring to a medium simmer and cook for about 15 minutes (or 13 minutes if the quinoa has been soaked first) until the quinoa is tender. (Red or black quinoa will take about 3 minutes longer).
  2. Meanwhile, in a wide frying pan, dry-toast any nuts or seeds over a medium heat for 1 minute, shaking halfway though and taking care not to burn them, then set aside.
  3. Place the pan back on a medium heat, melt the oil and fry the onion for 5 minutes until softened. Add garlic and cook for a further minute.
  4. Whisk all the dressing ingredients together in a large serving bowl and season to taste. Add the cooked quinoa, as well as the onion and garlic mixture and stir to combine.
  5. Gently toss through your choice of nuts/seeds, dried fruit and fresh greens and any other ingredients.