gluten free option, dairy free, vegan
Another delightful recipe from Rebecca Richardson’s book “Candida Can Be Fun” this variation uses quinoa instead of bulghar wheat
Serves 3 – 4
200g (7oz) of quinoa
1 yeast-free vegetable stock cube
15 cherry tomatoes (chopped)
½ cucumber (chopped)
3 – 4 spring onions (trimmed and chopped)
2 tablespoons of extra virgin olive oil
3 tablespoons of fresh lemon juice
1 small clove of garlic (peeled and chopped finely)
½ teaspoon of ground cumin
½ teaspoon of ground cinnamon
2 tablespoons of freshly chopped mint
3 tablespoons of freshly chopped parsley
Sea salt and freshly ground black pepper to taste
In a sieve, rinse the quinoa with cold water and drain.
In a wok, toast the quinoa on a low heat for a minute.
In a jug, make up the stock cube with 1 pint of boiling water. Add the stock to the quinoa and stir well.
Cover with a lid and simmer on a low heat for about 15 minutes until all the water is absorbed.
Stir the quinoa regularly to prevent it burning.
(NB – The grain will turn from white to transparent and the spiral-like tail will appear when it is cooked).
When the quinoa is ready, transfer it to a large salad bowl to cool.
Chop the tomatoes and cucumber into bite-sized chunks. Thinly slice the spring onions.
Finely chop the parsley and mint.
In a measuring jug, mix the oil, lemon juice, garlic and spices for the dressing. Add more oil, if needed.
Add the vegetables and herbs to the quinoa. Stir thoroughly.
Pour over the salad dressing (you do not have to use all the dressing if you do not want to).
Refrigerate for 30 minutes for the flavours to infuse.
Eat on its own, or serve as a side salad to some meat or fish.