Time for a blog update after a few busy days! This weekend I participated in a ladies run in Nijmegen (city in the eastern part of the Netherlands), I ran 5k together with thousands of other women. Due to a bruised toe and the heath on that particular day my time on the 5k was not my fastest, but I finished the race and enjoyed it! Signing up for such a race can be a good motivation to exercise regularly!
Did you ever participate in something like this?
Now back to the quinoa salad I made! Quinoa looks like a grain but it’s actually the small seeds of the quinoa plant. It’s glutenfree and it’s high in protein (and vitamins and minerals). It gives you a saturated feeling for a long time. It’s a perfect substitution for ingredients ilke couscous and pasta.
Here’s my recipe for an awesome Green Quinoa Salad!
- 200 gram of green aspargus (cut into small angled pieces)
- cup of peas
- 1 avocado (in bits)
- cup of quinoa (rinsed)
- cup of fresh parsley (chopped)
- 1 lemon
- Olive Oil
- Salt&Pepper to taste
Rinse the quinoa and cook it according to the instructions on the package. Cut the aspargus into small, angled pieces. Bring a little water to the boil and add the peas, cook for about 2 minutes and add the pieces of aspargus. Cook for another 3 minutes. Drain and let cool down to room temperature. When ready, drain the quinoa and let cool down to room temperature as well. Cut the avocado in pieces and sprinkle with the juice of half the lemon. When everything is cooled down to room temperature, toss all together. Add a dash of olive oil and the juice of the other half of the lemon, mix well. Finish with some salt and pepper to taste.
I served the quinoa salad with salmon filet, which I cut into thin slices. I’ve put the slices of salmon into an ovendish and sprinkled it with the juice of one lemon and a sliced shallot. Cover the dish with clingfilm and set aside in the refridgerator for an hour.