Recipe by Alison Clark BSc, Registered Dietitian, MBDA
This is a nourishing and colourful dish that is wonderful as a meal as it is nutritionally balanced with a good mixture of complex carbohydrate, omega-3 rich protein and vitamins and minerals from the low FODMAP fruit and vegetables.
Even if you don’t like fruit with your meals, try this dish – you will be surprised!
Delicious warm or cold, prepared in advance – great for a quick meal or lunch on the run.
Method
Rinse the quinoa thoroughly in cold water.
Add quinoa to 400ml of boiling water, stir and cover with a lid, heating on low heat simmering for 20 minutes until most of the water has been absorbed.
Remove from the heat, drain off excess water and let stand for 10 minutes.
When ready, separate the grains with a fork.
Add spinach to quinoa and cover to allow spinach to wilt.
Chop tomatoes and grapes in half, combine with flaked salmon, raisins and add the sesame seeds.
Place the pesto in the yoghurt and stir well, add black pepper to taste.
After 10 minutes standing, test the quinoa to ensure the grains are firm but without crunch. Now add in the coriander, basil and dill.
You can serve the quinoa with the pesto/yoghurt mixture separately or combine.
Drizzle with lemon or lemon infused olive oil.
Variations
2 tbsp plain pouring yoghurt per person.
Toast the sesame seeds to have a different flavour.
Instead of sesame seeds use pine nuts.
Make your own pesto – recipe below.
If you would like to make your own pesto, try this:
Home-made pesto – serves 4
2 handfuls of fresh herbs (basil, parsley, coriander leaves)
large pinch of salt
4tbsp infused garlic oil
handful of suitable nuts i.e. pine nuts (avoiding cashew and pistachio)
90g finely grated Parmigiano Reggiano
Method
Place the herbs in a blender and add the salt and garlic oil.
Crush the nuts in a pestle and mortar and add to the blender.
Grate the cheese and add this to the blender and mix.
Do not over blend the mix.