Pink Quinoa Salad
INGREDIENTS YOU'LL NEED:
Organic quinoa
1–2 beets
White vinegar
Sea salt
Maple syrup
Seasonal veg for roasting
Extra virgin Olive oil (or dressing oil of your choice)
Fresh dill + seasonal herbs
Organic goat/sheep feta blend (or feta of your choice)
Whole grain mustard (optional)
Golden raisins or fresh stone fruit
Flaky salt
METHOD:
Make the pink beet vin:
1. Peel and chop beets into 1-inch cubes.
2. Bring a quick pickling liquid to boil — vinegar, salt, and a dash of maple or sugar.
3. Pour the hot liquid over the beets to fully cover. Let it steep and cool.
This becomes your pink vinegar — store in the fridge and add more beets over time for deeper color. It lasts through many rounds.
Cook the quinoa:
Rinse quinoa well until the water runs clear.
Cook with 1¾ cups water per 1 cup quinoa, plus a pinch of salt.
Bring to a boil, then reduce to a simmer, cover with a lid, and let it puff.
Once cooked, fluff with a fork and set aside to cool.
Roast the veggies:
Toss chopped seasonal veg with olive oil and salt.
Roast at 400°F for 10–15 minutes, until golden and tender.
Cool slightly.
Assemble the salad:
In a big bowl, toss the quinoa with pink beet vinegar — just enough to coat and tint it.
Fold in roasted veg, crumbled cheese, chopped herbs, fruit or raisins, and a small spoon of mustard if you like.
Drizzle with your chosen oil and a splash of maple.
Season with flaky salt, taste, and adjust anything you want more of.
Serve warm or cold.
Keeps well in the fridge for a few days - even better the next day.
Peace love and lots of greens!
Lyss & JJ
Mango Carrot Salad With Herby Dressing
INGREDIENTS YOU'LL NEED:
1/2 Mango
1/2 Carrot
1 handful pea shoots
Juice of 1 lime
1/4 cup of Extra Virgin Olive Oil
Big pinch of salt
METHOD:
Grab 1 ripe mango and cut it in half.
Eat 1 half, this is a big task you should have a snack.
With a big spoon, scoop the mango flesh out from the skin
Slice the mango flesh into thin strips
Then eat the mango that’s still attached to the skin, enjoy that, take some you time.
Okay…
Peel 1 carrot and cut it in half.
If you want to eat one half of the carrot, we celebrate that!
Next take the uneaten half and with a vegetable peeler, peel into thin strips until it’s too hard to keep going.
Roughly chop some pea shoots (about a handful)
To make the dressing…
In a blender add a handful of parsley and cilantro, the juice of one lime, 1/4 cup of Extra Virgin Olive Oil, and a big pinch of salt. Blend until smooth. (P.S Put the lid on first!!)
In a mixing bowl add it all! mango slices, carrot, handful of pea shoots, herb dressing and mix together
Enjoy with your beloveds
Peace love and lots of greens!
Lyss & JJ