Healthy Mama Magazine SPECIAL RED Edition - Feb 2015 | Page 13

VEG
AN

EATS

Y
DAIR

FREE

O
LE
PA
E
IN Y
AL RG
LK NE
A E

SUPER FO

This gluten free, grain free
(quinoa is actually a seed),
salad was inspired by our love of
Persian food. OK so I know
technically quinoa isn’t traditionally
from the Middle East, but
I’m pretty sure that if this salad
were trialled there, they would
give it the nod of approval.

Nutritious, colorful,
delicious & flavorsome,
this summery salad is full
of goodness & leaves you
feeling as full as a bull as
it’s packed with protein.

OD

PERSIAN STYLE HERBED QUINOA SALAD WITH
POMEGRANATE & SALTED ZUCCHINI STRIPS
By Jade & Kath from Panaceas Pantry | Serves 3-4
SALTED ZUCCHINI
2-3 small zucchini
rock or sea salt
juice of 1 lemon
1 tablespoon olive oil

DRESSING

1    Using a mandolin or vegetable peeler, slice
zucchini into thin strips.
2    Place into a colander, lightly salt and let stand
for 10 minutes.
3    Carefully wash off salt of zucchini, and then
pat dry.
4    Add lemon juice and oil, folding through.

SALAD

½ bunch of each mint, flat

½ cup cooked quinoa

leafed parsley and coriander,

seeds from ½ pomegranate

chopped finely
2 tablespoon olive oil
juice from 1 lime (or more, if
you like)

2 tablespoons almonds, chopped roughly
1 large handful rocket
12 cherry tomatoes, halved
1 red capsicum, sliced thinly

5    Combine dressing
ingredients in a bowl.

1 tablespoon pistachio nuts, crushed

6    Combine the salad ingredients and place in
desired serving bowl. Fold through salted
zucchini and dressing. Garnish with herbs
and extra pomegranate seeds.
7    Serve immediately.

HEALTHY MAMA MAGAZINE
13